Sort ingredients
uberjonas
QR Code
Listen
Pdf
In a large skillet, add the olive oil, onions, jalapeños, red bell peppers, green onions and garlic. Sauté over medium heat for about 5 minutes or until translucent.
Add the spices (cumin, chili powder, black pepper, and Mexican oregano) and mix together until well combined. Cook for an additional 3 minutes.
Transfer the sautéed vegetables to a large stock pot. Add in the beans, lime juice and broth. Bring the soup to a low simmer. Cover and continue to simmer until the soup has thickened slightly, about 40-45 minutes.
Using an immersion blender (or carefully transfer soup to a blender), blend about half of the soup until smooth or the desired consistency is achieved.
Serve hot with toppings as desired!