Tex-Mex Black Bean Soup
You might call this “half-cooking.” It’s an approach that works well for a quick lunch prepped in the office kitchen or on the busiest nights for dinner.
You start with black bean soup someone else already made (pay attention to the sodium, by the way, as packaged soups often contain too much).
Then, you add nutrient-dense toppings like vegetables (tomatoes, red onion), more protein (chicken, cheese), and flavor enhancers (cilantro, lime).
When it’s steaming on the table in your favorite bowl, it’ll look and taste like you made it from scratch.
INGREDIENTS
- 1/3 avocado, cubed
- 1/4 cup grape tomatoes, halved
- 2 teaspoons finely chopped red onion
- 1 teaspoon chopped cilantro
- 1 teaspoon freshly squeezed lime juice
- 1 cup prepared black bean soup
- 1/4 cup shredded rotisserie chicken breast, skin removed
- 2 tablespoons shredded cheddar cheese
DIRECTIONS
- Combine the avocado, tomatoes, red onion, cilantro, and lime juice in a small bowl. Set aside.
- Stir the soup and chicken in a small saucepan over medium heat. Cook, stirring, 2 minutes. Add the cheese, stirring constantly, and continue to cook until the cheese is melted.
- Top the soup with the avocado-tomato mixture and serve immediately.
WHY WE LOVE THIS RECIPE
Canned black bean soup gets kicked up a few notches with avocado, cilantro, lime, cheddar cheese, and chicken, turning it into a well-rounded meal. The combination of black beans, cheese, and chicken means plenty of protein, and we love avocado for its healthy fats and vitamins. This soup is also completely foolproof and can be whipped up in just a few minutes on the busiest days.