Reviewed: Nov. 4, 2009

I didn't blend this soup at all, used a can of Ro-tel, and it turned out divine. Simple, easy, tasty and fillig.

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ELLYDDAN

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Reviewed: Nov. 4, 2009

This was so easy and it turned out great. I was suprised that something so simple would be so good - loved it!

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MERMAR

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

Awesome soup. I did alter it based on multiple reviewers common suggestions: Didn't blend first; used 3 cans of drained beans, reserving one can for the end; sauteed in oil 1/2 onion and 1 jalapeno, both diced, until tender; added a couple pressed garlic cloves to the onion and cooked until fragrant; used 1 can of Ro-Tel; used 2 cups chicken broth; increased cumin to 1 tablespoon; when soup was done simmering I used an immersion blender to a consistency I liked, then added the reserved whole beans plus the kernels from a raw ear of corn. Garnished with sour cream and cilantro.

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BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 28, 2009

SO good! And being able to prepare it so quickly makes it even better.

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alex

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Reviewed: Oct. 28, 2009

Yummy

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evansmommy22

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Reviewed: Oct. 17, 2009

Very easy and very tasty

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SF_Posse

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Reviewed: Oct. 16, 2009

this was great - healthy, easy and yummy. thanks for the recipe

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Yaylie

Cooking Level: Intermediate

Living In: Boulder, Colorado, USA

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Reviewed: Oct. 13, 2009

this stuff is fabulous! i made it the other day and threw it in the fridge, i just had a bowl and it is amazing! i followed the recommendations made by BANSREEPARIKH (thank you!) but used beef stock (what i had on hand) and the juice of a whole lime (i like things tart)---it came out great! i'll be making this time and time again

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Cyd_Delve

Home Town: Greenville, South Carolina, USA

Living In: Webster, New York, USA

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Reviewed: Oct. 13, 2009

I must say this is THE BEST soup I have EVER tasted. I LOVE spicy foods and this is just amazing!!! I used my own homemade salsa. I also used chicken broth instead of vegetable broth, and 3 cans of beans instead of 2. I added 4 cloves of garlic, a little onion, 1 can of rotel, lime juice, cilantro, ground red pepper, and 1 seeded red chile pepper to the blend. Then I added a can of corn and the extra can of beans to the saucepan while heating. I topped it with sour cream, green onion, and shredded cheddar. WOW! I expected it to be good, but it was awesome. I would give it 10 stars if I could! Thanks! This is definately a keeper!

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~`~~@Chef-Sheenie@~~`~

Cooking Level: Intermediate

Living In: Little Rock, Arkansas, USA

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Reviewed: Oct. 10, 2009

I just made this for the first time and followed the recipe exactly. I'd say the taste was 4 stars but it was SO easy that I'm giving it 5-- i think I can make the flavor better by using a better salsa and starting with some sauteed onions.

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BPATSTEWART

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Reviewed: Oct. 8, 2009

Outstanding!!! My wife loves black beans and she raved about this when I made it. I made this as written, but increased the quantity to make six servings. This gave me the extra can of beans to add whole as other reviewers suggested. The whole beans don't change the flavor, but they do add a nice texture to the soup. We used fat free sour cream and it added a surprising depth of flavor without the extra calories and fat. The sour cream and fresh green onions really put this simple recipe over the top!

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JSlot

Cooking Level: Expert

Home Town: Summerville, South Carolina, USA

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Reviewed: Oct. 7, 2009

Delicious! Couldn't be easier and so tasty. Great chilly weeknight meal!

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MARIGOLD1199

Cooking Level: Intermediate

Living In: Morrison, Colorado, USA

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Reviewed: Oct. 6, 2009

Great soup, especially with a little bit extra salsa in it. Served it with a dollop of sour cream on top. Be careful though, even the slightest bit extra of the cumin will drown out all of the other delicate flavors of this soup!

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AmyG

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Reviewed: Oct. 4, 2009

I made this from memory and it turned out great. I sauted a small red onion, used 1 can of chicken broth, one can of black beans and 3/4 of a table spoon of toasted fresh ground cumin seed and a small handful of cilantro, I didn't remember the green onion. Topped it with sour cream. It was DELISH. My hubby and I finished the pot. THANKS a bunch. This will be great throughout the winter as I always have the ingred at hand. Served it with pan toasted corn tortillas

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ILENEFAITH

Cooking Level: Expert

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Reviewed: Oct. 3, 2009

Delicious!! I went with some of the suggestions: saute onion and garlic in the pan before you add the soup. I also put carrots in the chopper and added those as well. I added the sour cream to the soup instead of putting it on top. Will make this again and again!!

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Bree Folk

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Reviewed: Oct. 2, 2009

This was DELICIOUS! and very filling. I added some frozen corn, green onions and peppers (none of these were pureed). I also did not puree some of the beans. It would be quite easy to add some canned chicken if you did not want it to be vegetarian (I would definitely have to do that if I had cooked for my entire family).

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chefnine

Cooking Level: Intermediate

Living In: Milton, Florida, USA

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Reviewed: Sep. 30, 2009

I made this tonight and it was a hit with my husband and two sons, even the youngest, my picky eater proclaimed, "This is the best Mexican soup I've ever eaten!" I also gave four stars because I modified it with several changes, but the base recipe is awesome and so easy to make! Thanks for sharing! I served with cheddar cheese corn quesadillas to make it gluten free as well. I minced some onion and garlic and sauted in olive oil, substituted chicken broth and increased to 2 cups, and stirred in about a half cup of frozen corn.

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ewizabeth

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Reviewed: Sep. 30, 2009

Changed the recipe a bit, but was so delicious!!!

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smkearney

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Reviewed: Sep. 30, 2009

Amazing!!! Best soup I've ever had! I added a little more medium salsa for more bite and a can of sweet corn and a can of whole black beans for texture. It was wonderful.

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