This delicious, comforting Mexican Bean Soup topped with avocado and tortilla chips is full of authentic Mexican flavors.
Heat oil in a large pot or dutch oven over medium heat. Sauté peppers, onions, and garlic until the peppers and onions are slightly translucent.
Add the spinach and cumin when the pepper mix is done cooking. Cook an additional 5 minutes over medium-high heat.
Add tomatoes, green chile peppers, and broth – bring to a boil and cook 15-20 minutes until the ingredients are soft enough to puree.
Blend with an immersion blender until the soup is smooth. Or use a potato masher to combine the ingredients. Season with salt to taste.
Add whole corn & black beans and simmer on low/med-low heat for 10 minutes until all of the ingredients are cooked through.