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new mexico black bean soup

kitchenologist avatar
Recipe by
Diane Friederich
@kitchenologist
Temecula, CA

One of the first real vacations I ever had was to the state of New Mexico. There, I traveled the corners and discovered the cuisine. I loved all of the new flavors that I was introduced to. Since then, I've made some fantastic recipes that were inspired by the memories of that vacation and shared with the people I love. This full-flavored, smoky, spicy soup is one to keep, and I hope it will take you to New Mexico, even if you've never been there!

yield 6 =8
prep time 30 Min
cook time 40 Min
method Stove Top

Ingredients For new mexico black bean soup

  • 1 lb
    bacon, cooked and crumbled
  • 3 lg
    jalapeno peppers (can be prepared ahead, see step 1)
  • 1/2 sm
    vidalia onion, peeled and chopped
  • 1 lg
    celery stalk with leaves, chopped
  • 3 sm
    sweet mini tri colored peppers
  • 2 clove
    garlic, minced
  • 2 lg
    roma tomatoes, seeded and diced
  • 2 c
    chicken broth
  • 1 can
    (15 oz) fire-roasted crushed tomatoes
  • 1/4 c
    ketchup
  • 2 tsp
    reduced sodium worcestershire sauce
  • 3/4 tsp
    ground cumin
  • 1 tsp
    hot new mexico green chile powder (or 3 canned whole chopped green chiles)
  • 1/2 tsp
    mexican oregano
  • 1 sm
    fresh yellow (uncooked) corn tortilla, finely cut/shredded
  • 2 can
    (15 oz.) black beans, drained not rinsed
  • 1 can
    drained nibblets sweet corn (or fresh cut corn from cob, with milk from cob)
  • 1 bunch
    cilantro, fresh (chopped)
  • 1 sm
    lime, cut in half (for juicing at end of cooking)

How To Make new mexico black bean soup

  • 1
    Char jalapeno chiles on stovetop, barbecue or broiler until blackened. Quickly store in a tight paper bag to steam. These should be ready to peel in 10 minutes. Peel off blackened, blistered skin of pepper. Jalapeno chiles can be made ahead the preceeding day.
  • 2
    Using a large dutch oven, spray bottom lightly with cooking spray.
  • 3
    Saute' onion, celery, sweet chopped tri-color mini peppers, & minced garlic in pan until just soft.
  • 4
    Add cooked bacon, chopped roma tomatoes, broth, crushed tomatoes, ketchup and worcestershire sauce.
  • 5
    Stir in spices & chile: cumin, chiles (jalapeno & green), and oregano.
  • 6
    Gently stir in beans, finely shredded tortilla, and corn.
  • 7
    Simmer for 30 minutes.
  • 8
    After the first 15 minutes of simmering, stir in chopped cilantro and continue for 15 minutes.
  • 9
    Squeeze fresh lime juice into pot (or bowl) just before serving.
  • 10
    Serve warm. Can be served chunky, or if desired, pureed to smooth texture. Garnish: sour cream, shredded cheese, chives and/or more cilantro if desired.
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