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Mexican Black Bean Soup with Spiced Tortilla Chips


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Mexican Black Bean Soup with Spiced Tortilla Chips


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Mexican Black Bean Soup with Spiced Tortilla Chips

Jamie Geller shares her recipe for Mexican Black Bean Soup with Spiced Tortilla Chips


  • Prep Time : 10 minutes min
  • Cook Time : 8 hours min
  • Ready Time : 18 min




  • For Soup:
  • 1/2- pound dried black beans, soaked overnight and drained
  • 1 large onion, peeled and chopped
  • 1 red bell pepper, coarsely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 4 cups Manischewitz All Natural Vegetable Broth
  • 1/4 to 1/2 teaspoon cayenne pepper to add a little kick
  • For Chips
  • 1/2 Teaspoon chili powder
  • 1/4 teaspoon ground coriander
  • 2 cups corn tortilla chips


  1. To prepare soup.  In a crock pot, combine all ingredients and cook on low for 8 hours or until beans are tender. Using an immersion blender, standing blender or food processor puree until slightly chunky but mostly smooth or to desired consistency.
  2. Preheat oven to 350 F. In a small bowl, combine chili powder and coriander. Spread out tortilla chips on a sheet pan and spray with cooking spray. Sprinkle with spice mixture and bake 8 to 10 minutes or until warm. Serve immediately with soup.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




7 Responses to Mexican Black Bean Soup with Spiced Tortilla Chips

  1. avatar says: no1ema

    If you don’t need it to be parve, I would garnish with a scoop of sour cream! It is delicious and also the classic way to serve black bean soup

  2. avatar says: sabrina

    This was very easy and very good! I changed it up a little and used kosher chicken broth which added a great flavor and I didn’t have red bell pepper, but I had green bell pepper and it was great. Also on a health note: when you soak your beans overnight add a 2-3 tablespoons of whey (if making dairy version) or lemon juice (if making parve or meat version) then you neutralize phytic acid and enzyme inhibitors and break down the difficult-to-digest complex sugars. Rinse beans before adding to the crockpot.

  3. avatar says: Bobbie

    This is a job for my immersion blender! No transferring of hot liquids into blender and back to the pot.

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