Black bean soup with tortilla chips

That photo⁠ isn't just for show—this bowl tastes even better than it looks. It's rich, smoky, deeply comforting, and comes together in a flash. Save this post for your next cozy night in! 

Ingredients

The Soup Base:

 1 can black beans (or 1 cup soaked overnight and cooked) with liquid.

 1 dried chipotle chilli (deseeded—my absolute favorite for this dish!)

 1/2 onion

 3 cloves of garlic

 A pinch of mixed herbs or oregano

 Cooking cream (around 1/4 cup per cup of beans, or adjust to your liking)

Salt to taste

The serving (Per Person):

1 generous handful of crispy tortilla chips

Fresh greens (chopped lettuce or coriander leaves work beautifully)

Crumbled cheese (feta brings the perfect salty bite!)

Method

1 Simmer: In a medium pot, gently boil the black beans in water (1:1 beans to water) with the onion, garlic, herbs, and deseeded chipotle chilli for 8–10 minutes. Top tip: use the liquid from the can or the liquid that you cooked the beans in.

2 Cool & Blend: Remove from heat and allow to cool until it's safe to blend. Transfer the beans, onion, chilli, and garlic to a blender.

3 Perfect the Texture: Blend the ingredients while carefully and slowly adding the remaining cooking liquid. The goal: You want it a bit runnier than a thick soup, but not completely liquid.

4 Make it Creamy: Stir in your cooking cream and season with salt. (Feel free to add more cream if you love it velvety, or skip it entirely to keep it dairy-free).

5 Assemble & Serve: Place a generous handful of tortilla chips at the bottom of your bowl. Ladle the warm soup right over the top, and finish with a mountain of fresh greens and crumbled feta.