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In the world of comforting meals, few dishes can compare to a warm bowl of soup. The experience of savoring a hot, hearty soup on a chilly evening is one that transcends cultures and culinary traditions. Among the myriad of soup recipes available, the Smoky Hatch Chili Black Bean Soup stands out as a delightful fusion of rich flavors and wholesome ingredients. This dish combines the earthy, velvety texture of black beans with the vibrant, smoky notes of hatch green chiles, creating a symphony of taste that not only warms the soul but also nourishes the body. Whether you're looking for a comforting meal on a cozy night or a standout dish for gatherings, this soup fits the bill.

Crockpot Hatch Chili Black Bean Soup

Discover the comforting warmth of Smoky Hatch Chili Black Bean Soup, a delightful blend of earthy black beans and smoky hatch chiles. This recipe showcases the robust flavors of the Southwest and highlights the numerous health benefits of its ingredients. Perfect for chilly evenings or gatherings, this nutritious powerhouse is packed with protein and fiber. Follow our easy step-by-step guide to create a satisfying soup that your family will love. Enjoy every delicious spoonful!
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Ingredients
  

2 cups dried black beans, rinsed and soaked overnight

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

1 large onion, chopped

4 cloves garlic, minced

1 large bell pepper, diced (any 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 oregano

Salt and black pepper to taste

2 tablespoons olive oil

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Sour cream or Greek yogurt (optional for serving)

Instructions
 

Prepare the Base: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for about 5-7 minutes until the onion becomes translucent and fragrant.

    Combine Ingredients in Crockpot: Transfer the sautéed vegetables to a crockpot. Add the soaked black beans, diced tomatoes, hatch green chiles, and vegetable broth.

      Season the Soup: Sprinkle in the ground cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir everything to ensure it’s well combined.

        Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours until the beans are tender and the flavors meld beautifully.

          Final Touches: Once cooked, stir in the lime juice and adjust seasoning if necessary. For a creamier texture, you can blend a portion of the soup with an immersion blender or a regular blender (take caution with hot liquids).

            Serve: Ladle the soup into bowls and garnish with fresh cilantro and avocado slices. Serve with a dollop of sour cream or Greek yogurt if desired for extra richness.

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