Did you know that black beans help maintain bone health? If that’s not a great reason to eat them, there are other health benefits you shouldn’t overlook. Black beans also help with lowering blood pressure, managing diabetes, warding off heart disease, preventing cancer, promoting healthy digestion, and weight loss.
Convinced to give this one a try? It’s delicious too. You can eat it as a main dish or pair it with your favorite Mexican main course. I top the soup with the tortilla strips available as a salad topper. This ensures that I don’t have tortilla chips hanging around begging to be eaten.
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 14.5 ounce can garlic fire-roasted diced tomatoes
- 4 15 ounce cans black beans, (2 undrained and 2 drained and rinsed)
- 2 14.5 ounce cans low-sodium vegetable broth
- 1 4 ounce can diced green chilies
- 1 cup frozen corn thawed
- 1 1/2 teaspoons cumin
- 1/2-1 teaspoon chili powder
- 1 tablespoon fresh-squeezed lime juice
- fresh chopped cilantro for serving if desired
- Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.
- Heat oil in a large dutch oven or pot.
- Stir in onion and sauté for 3-4 minutes.
- Add in garlic and cook for an additional minute.
- Stir in the tomatoes, all of the black beans, broth, green chilies, corn, cumin, and chili powder.
- Bring to a simmer and cook for 10-15 minutes.
- If the soup is too thick add more broth. If you would like it thicker puree some of the soup in a blender or food processor.
- Take off of the heat and stir in fresh-squeezed lime juice.
- Season with salt and pepper to taste.
- Serve immediately with fresh chopped cilantro for serving.