This is my most requested recipe of any dish I have ever cooked! And it’s not even mine…The credit belongs to my mom. We love a good cozy soup night, and we also love healthy meals. This packs the perfect punch of both—The entire dish is made from vegetables. No creams, no butter, no pasta. From start to finish, cooking this soup might take you 20 minutes. And if you like classic Mexican flavors— black beans, cilantro, lime— Then look no further! This recipe is also wallet and family friendly. I usually have leftovers for days. Enjoy!

INGREDIENTS
1 yellow onion
3 cans black beans, drained + rinsed
1 can medium Rotel
1.5-2 cups chicken broth, depending on desired consistency
1 bunch of cilantro
Juice of 2 limes

DIRECTIONS
1. Chop the onion and cook it in olive oil over medium heat until it’s caramelized and tender. I cook it for about 7 minutes until they look like fajita onions—Gives the soup a good depth of flavor.
2. Add the drained and rinsed black beans, can of Rotel and the broth to the onions. Add less broth if you want a thicker soup (like I do!) and more if you like it to be thinner.
3. Bring the pot of beans to a low boil and then remove from heat.
4. Add in the chopped cilantro and lime juice.
5. Transfer the bean soup to your blender and blend to desired consistency. I like mine very smooth—You may prefer chunkier soup.
6. Give it a taste. It’s supposed to be very limey! And then send me a thank you card in the mail :)

xo, MM