Go Back
Creating the perfect Spicy Hatch Chili Black Bean Soup is an art that begins with the meticulous layering of flavors. Each ingredient contributes to the overall profile of the soup, ensuring a delicious and well-rounded experience. Here’s how to combine your ingredients effectively.

Hatch Chili Black Bean Soup

Discover the deliciousness of Spicy Hatch Chili Black Bean Soup, a satisfying and nutritious dish perfect for any occasion. With a rich combination of hearty black beans, smoky Hatch chiles, and fresh vegetables, this soup is bursting with flavor. Quick and easy to prepare, it’s a vegetarian delight packed with protein and fiber. Enjoy a bowl of warmth that caters to your taste preferences while promoting a healthy lifestyle. Perfect for chilly nights!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked black beans (or 1 can, drained and rinsed)

2 medium Hatch chiles, roasted, peeled, and diced (substitute with poblano chiles if necessary)

1 medium onion, diced

3 cloves garlic, minced

1 medium red bell pepper, diced

2 cups vegetable broth

1 can (14.5 oz) diced tomatoes, including their juice

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

Juice of 1 lime

Fresh cilantro, chopped, for garnish

Avocado slices, for serving (optional)

Crumbled queso fresco, for topping (optional)

Instructions
 

Prepare the Hatch Chiles: If not already done, roast the Hatch chiles either over an open flame or under a broiler until the skin is evenly charred and blistered. Transfer them to a bowl and cover with plastic wrap for about 15 minutes to steam. Once cooled, peel off the skins, remove the seeds, and dice the chiles.

    Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing for approximately 5-7 minutes until the vegetables soften and become fragrant.

      Add Garlic and Spices: Stir in the minced garlic, ground cumin, smoked paprika, and chili powder. Continue to sauté for an additional 1-2 minutes, or until the garlic is fragrant but avoid burning.

        Combine Ingredients: Add the roasted and diced Hatch chiles, cooked black beans, diced tomatoes with their juice, and vegetable broth to the pot. Stir well to combine all ingredients.

          Simmer the Soup: Bring the mixture to a vigorous boil, then reduce the heat to low. Allow the soup to simmer uncovered for about 25-30 minutes to let the flavors deeply meld. For a creamier texture, feel free to blend a portion of the soup using an immersion blender or a regular blender until you reach your desired consistency.

            Season: Taste the soup and adjust the seasoning by adding salt, freshly ground black pepper, and lime juice to brighten the overall flavors.

              Serve: Ladle the hot soup into bowls and garnish with chopped fresh cilantro. Optionally, you can add avocado slices and a sprinkle of crumbled queso fresco on top for extra richness.

                Enjoy: Serve the soup hot, accompanied by crusty bread or crispy tortilla chips for a delightful meal.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings