Ingredient Run Down
Inspired by the NYT spicy bean soup, this black bean soup turns two cans of beans into a high protein dinner in less than 20 minutes. I used all Trader Joe’s ingredients (pictured below), but you can find everything in any grocery store. It’s nothing fancy!
Not pictured: Garnishes like cilantro, sliced serrano or jalapeño peppers, limes, and cotija cheese or queso fresco.
A Tasty Protein Boost
The soup is so quick and easy, you might as well throw together some chicken quesadillas while it’s simmering. Rotisserie chicken, a little salsa verde, pepper jack cheese, and your choice of tortillas are all you need.
Don’t feel like making quesadillas or want a meatless meal? Plain cheese quesadillas are great. The soup is also great on its own. Add a few tortilla chips or something crunchy, if you get down like that.
It’s an extra step or two, but you could add incorporate more fresh veggies by doing something like my air fried rotisserie chicken quesadillas (roast peppers and onions in an air fryer before adding seasoned rotisserie chicken).
High Protein Black Bean Soup
Ingredients
- 2 cans (15 oz each) Black Beans, undrained
- 12 oz jar Salsa Verde, divided
- 4 cloves Garlic
- 4 oz can Diced Green Chiles
- 1 Tablespoon Unsweetened Cocoa Powder
- 1 teaspoon Ground Cumin
- 1 cup Water
- 8 oz Rotisserie Chicken
- 5 oz Pepper Jack Cheese
- 5 Tortillas, I used Trader Joe's 6" corn and wheat tortillas
- Cilantro, Cotija Cheese, Freshly Sliced Peppers, Limes, for serving
Instructions
- Blend together 1 can of beans, 10 oz of the salsa verde, and the garlic until smooth. Add to a pot with the other can of beans, green chiles, cocoa powder, cumin, and water. Place over medium-high heat and bring to a boil before reducing the heat to medium-low and simmering for about 10 minutes.
- Once the soup is on, start on the quesadillas by mixing the rotisserie chicken with the remaining salsa verde.
- Sprinkle 1 oz of cheese evenly on a tortilla and place in a nonstick pan with a bit of cooking spray or tiny drizzle of oil. Add 2 oz of the chicken and salsa verde mixture to one side of the tortilla. Once the cheese begins to melt, fold in half with a spatula to seal. Cook on both sides until golden brown. Repeat for all 5 quesadillas.
- Taste the soup and add salt if needed before serving. Garnish the soup with crumbled cotija cheese, sliced peppers, cilantro, and a squeeze of lime juice. Serve with the quesadillas.
Notes
- If you prefer a completely smooth soup, blend both cans of beans.
- You can also thin the soup with more water if needed.
- Swapping water for chicken bone broth adds a bit more protein.
- I didn’t add any salt, but different salsa and cans of beans will vary. Salt to taste!
