(6-8 servings / Prep. time: 10 mins.)
2 tsps. Olive oil
1 Carrot, chopped
½ Jalapeño pepper, minced
½ Onion, finely chopped
4 Garlic cloves, minced
1 tbsp. dried Oregano
2 tsps. Chili powder
1½ tsps. ground Cumin
¾ tsp. ground Coriander
3 cans (15oz each) El Mexicano® Black Beans
1 can (14.5 ounces) Vegetable or low sodium Chicken broth
2 tbsps. fresh lime juice
½ tsp. crushed red pepper flakes
¾ cup crumbled El Mexicano® Queso Fresco Casero® or Cotija
Sea salt to taste
Optional: Chopped green and/or red onions for garnish
1. In large saucepot, heat oil over medium-high heat. Add carrot, jalapeño and onion, and cook 5 to 6 minutes or until vegetables begin to soften, stirring occasionally. Add garlic, oregano, chili powder, cumin, coriander and salt, and cook 1 minute, stirring frequently.
2. Add beans with their liquid and broth; heat to simmering. Reduce heat to medium-low and simmer 10 minutes, stirring occasionally. Stir in lime juice and crushed red pepper.
3. Serve soup sprinkled with queso Cotija and green and/or red onions on top.
When handling a chile pepper, it’s a good idea to wear gloves when cutting the pepper and thoroughly wash your hands afterward.
The amount of heat in chile peppers can vary. If you prefer a spicier soup, leave the veins and seeds of the jalapeño intact before mincing and add more.