Black Bean and Roasted Anaheim Chile and Bell Pepper Soup

After having a few days of sunny and beautiful weather, it started raining again. Such is life in Portland. I decided to make this simple black bean and roasted Anaheim chile and bell pepper soup recipe. We all loved the flavor of this soup, and my kids devoured theirs! This easy black bean soup recipe paired nicely with a Mexican wedge salad and some cornbread muffins.

Black Bean and Roasted Anaheim Chile and Bell Pepper Soup

Ingredients:

How to Make Black Bean and Roasted Anaheim Chile and Bell Pepper Soup

Preheat the oven to broil.

Prepare the peppers by slicing them in half and cleaning out the veins, seeds, and stems.

Roast the peppers by laying them out on a baking tray coated with foil and sprayed with olive oil cooking spray.

Broil for 2-3 minutes until the skin is blistered and blackened.

Place the chiles and peppers into a large zip-lock bag and seal.

Let the peppers sit in the bag for 10 minutes, then carefully remove the blackened skin.

Chop the peppers and chiles, then set them aside.

Preheat the oven to 350 degrees.

Make the crispy tortilla strips by cutting three corn tortillas that have been coated with cooking spray into thin strips. Place them on the same baking sheet covered in foil.

Bake for 5-7 minutes or until golden brown. Remove and set aside.

Prepare the soup by heating the olive oil in a large Dutch oven over medium heat. Add the onion and carrots and cook for 5-7 minutes.

Add the garlic, cumin, oregano, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 60 seconds.

Stir in the broth, black beans, drained diced tomatoes, chopped chiles and peppers, 2 tablespoons of cilantro, and simmer partially covered for 30 minutes.

Mix some of the soup with an immersion blender. Taste the soup and re-season if needed.

Serve the soup topped with tortilla strips, cotija cheese, cilantro, and green onions.

Black Bean and Roasted Anaheim Chile and Bell Pepper Soup

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Course: Main, Soup

Cuisine: Mexican

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large Dutch oven

Ingredients

• 2 tbsp olive oil divided
• 6-7 baby bell peppers
• 2 Anaheim Chiles
• ½ yellow onion chopped
• 2 carrots diced
• 3-4 garlic cloves minced
• 1½ tsp dried cumin
• 1 tsp dried oregano
• Sea salt and freshly cracked pepper to taste
• 4 cups of vegetable or chicken broth
• 3 (15-oz cans) of black beans, drained and rinsed
• 1 (15-oz can) of diced tomatoes, drained
• 2 tbsp fresh cilantro chopped

Other Ingredients:

• Crispy tortilla strips
• Cotija cheese crumbles
• Cilantro chopped
• Green onions sliced

Instructions

• Preheat the oven to broil.
• Prepare the peppers by slicing them in half and cleaning out the veins, seeds, and stems.
• Roast the peppers by laying them out on a baking tray coated with foil and sprayed with olive oil cooking spray.
• Broil for 2-3 minutes until the skin is blistered and blackened.
• Place the chiles and peppers into a large zip-lock bag and seal.
• Let the peppers sit in the bag for 10 minutes, then carefully remove the blackened skin.
• Chop the peppers and chiles, then set them aside.
• Preheat the oven to 350 degrees.
• Make the crispy tortilla strips by cutting three corn tortillas that have been coated with cooking spray into thin strips. Place them on the same baking sheet covered in foil.
• Bake for 5-7 minutes or until golden brown. Remove and set aside.
• Prepare the soup by heating the olive oil in a large Dutch oven over medium heat. Add the onion and carrots and cook for 5-7 minutes.
• Add the garlic, cumin, oregano, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 60 seconds.
• Stir in the broth, black beans, drained diced tomatoes, chopped chiles and peppers, 2 tablespoons of cilantro, and simmer partially covered for 30 minutes.
• Mix some of the soup with an immersion blender. Taste the soup and re-season if needed.
• Serve the soup topped with tortilla strips, cotija cheese, cilantro, and green onions.

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Side Note: 

I want to say thank you for your sweet comments about my missing rings. I received a phone call on Saturday afternoon from a gentleman who found two of my rings. We discovered that he had my engagement/wedding ring along with a silver band I’ve worn for over 20 years. I was thrilled, appreciative, and so relieved. I am very thankful that an honest and kind person found these very special rings and returned them to me. THANK YOU!