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As the days grow shorter and the temperatures drop, nothing warms the soul quite like a steaming bowl of soup. Among the myriad of comforting options, Spicy Hatch Chili Black Bean Soup stands out as a vibrant and hearty choice that offers a delightful blend of flavors and nutrition. This dish is not just a meal; it’s a celebration of culinary traditions and a testament to the rich heritage of Southwestern cuisine. Black beans, a staple in many cultures, combine seamlessly with the distinct heat of Hatch chiles, creating a soup that's both satisfying and invigorating.

Hatch Chili Black Bean Soup

Warm up this season with a bowl of Spicy Hatch Chili Black Bean Soup, a hearty meal that combines the distinct heat of Hatch chiles with the creamy richness of black beans. Perfect for chilly evenings, this soup not only satisfies with its flavorful blend of spices and vegetables but also offers nutritional benefits. Dive into Southwestern culinary traditions with easy-to-follow preparation steps and enjoy a nourishing dish that's sure to delight family and friends.
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Ingredients
  

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

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

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 with juice

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

Salt and pepper to taste

2 tbsp olive oil

Juice of 1 lime

Chopped fresh cilantro, for garnish

Avocado slices, for serving (optional)

Crumbled queso fresco, for topping (optional)

Instructions
 

Prepare the Hatch Chiles: If you haven't done so already, roast the Hatch chiles over an open flame or under the broiler until the skin is charred. Place them in a bowl covered with plastic wrap for 15 minutes to steam. Peel off the skins, remove seeds, and dice.

    Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5-7 minutes until the vegetables are tender.

      Add Garlic and Spices: Add the minced garlic, ground cumin, smoked paprika, and chili powder to the pot. Sauté for an additional 1-2 minutes until the garlic is fragrant but not burnt.

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

          Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 25-30 minutes to allow the flavors to meld. If you prefer a smoother consistency, you can blend a portion of the soup with an immersion blender or regular blender.

            Season: Taste the soup and season with salt, pepper, and lime juice as needed to brighten the flavors.

              Serve: Ladle the soup into bowls and top with chopped fresh cilantro, avocado slices, and crumbled queso fresco, if desired.

                Enjoy: Serve hot with crusty bread or tortilla chips on the side.

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