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If you’re searching for a hearty and delicious soup that warms the soul and excites the palate, look no further than Smoky Hatch Chili Black Bean Soup. This dish combines the earthy richness of black beans with the bold, smoky flavor of Hatch green chiles, creating a symphony of taste that is both comforting and invigorating. Whether you’re looking for a nutritious meal or a crowd-pleasing dish for a gathering, this soup delivers on all fronts.

Crockpot Hatch Chili Black Bean Soup

Discover the warmth and flavor of Smoky Hatch Chili Black Bean Soup, a delightful dish that combines hearty black beans with the unique smokiness of Hatch green chiles. This recipe not only delivers comfort but also packs a nutritional punch with protein and fiber. Learn how to easily create this nourishing meal that’s perfect for cozy nights or gatherings. With simple ingredients and easy instructions, you’ll be savoring every spoonful in no time. Enjoy a wholesome soup that satisfies and delights!
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Ingredients
  

2 cups dried black beans, rinsed and soaked overnight

2 cups hatch green chiles, roasted and diced (substitute with canned if unavailable)

1 large onion, finely chopped

4 cloves garlic, minced

1 large bell pepper, diced (your choice of color)

1 can (14.5 oz) diced tomatoes, undrained

4 cups vegetable broth (or chicken broth)

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon dried oregano

Salt and black pepper to taste

2 tablespoons olive oil

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Slices of avocado (for serving)

Sour cream or Greek yogurt (optional, for serving)

Instructions
 

Prepare the Base: Start by heating the olive oil in a large skillet over medium heat. Once hot, add the chopped onion, diced bell pepper, and minced garlic. Sauté these vegetables for about 5-7 minutes until the onion is soft and translucent and the entire mixture is fragrant.

    Combine Ingredients in Crockpot: Carefully transfer the sautéed vegetable mixture to a crockpot. Add the soaked black beans, undrained diced tomatoes, roasted hatch green chiles, and pour in the vegetable broth.

      Season the Soup: Sprinkle the ground cumin, smoked paprika, chili powder, dried oregano, along with salt and black pepper to taste. Stir the mixture thoroughly to ensure all ingredients are well combined and coated with the spices.

        Cook: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 4-5 hours. The soup is finished when the beans are tender, and the flavors have melded beautifully.

          Final Touches: After cooking, stir in the fresh lime juice. Taste and adjust seasoning as necessary. For a creamier consistency, you can blend a portion of the soup using an immersion blender or carefully in a regular blender (be cautious with hot liquids).

            Serve: Ladle the hearty soup into bowls and top each serving with freshly chopped cilantro and slices of avocado for a refreshing crunch. Optionally, add a dollop of sour cream or Greek yogurt on top for extra creaminess.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings