Spicy Bean Soup with a Mexican Twist
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This delicious, comforting Mexican Bean Soup topped with avocado and tortilla chips is full of authentic Mexican flavors. Easy, healthy, and versatile, this hearty soup is naturally gluten free!
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Step-by-step instructions!
Follow our easy instructions for success!
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1
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.
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2
Add the spinach and cumin when the pepper mix is done cooking. Cook an additional 5 minutes over medium-high heat.
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3
Add tomatoes, green chile peppers, and broth – bring to a boil and cook 15-20 minutes until the ingredients are soft enough to puree.
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4
Blend with an immersion blender until the soup is smooth. Or use a potato masher to combine the ingredients. Season with salt to taste.
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The soup will keep for 2-3 days in a sealed container in the refrigerator.
NOTES
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