Tortilla Soup Black Beans

Introducing a side dish that packs a punch of Tex-Mex flavor with a fraction of the effort: Tortilla Soup Black Beans! Simmering the beans in our Tortilla Soup is a time-saving, flavor-enhancing move. This recipe is all about bringing out the earthy richness of black beans with vibrant notes of roasted tomato, peppers, and spices from the soup base. As the beans cook low and slow, they absorb every bit of flavor, resulting in a deeply satisfying dish that’s more than worth the wait. Whether you’re serving up tacos, enchiladas, or a simple rice bowl, these tortilla soup black beans will steal the show.

• 1 jar Cookwell & Company Tortilla Soup
• 1 16oz package of black beans, rinsed clean
• 2 cups chicken stock
• 1 white onion, chopped
• 3 roma tomatoes, cut into small pieces
• 1 bunch chopped cilantro
• 1 jalapeno, slices thin
• Optional toppings: tortilla chips, lime, sour cream, additional cilantro

• Place all ingredients into a large pot and simmer over medium/low heat until the beans are tender, about 2-3 hours. 
• Check for seasoning and serve hot, topping with sour cream, tortilla chips, and any other toppings you like!

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