Spicy Black Bean Soup

Here's an amazing recipe for soup that you can make in under 15 minutes. Best eaten on a chilly night- it's my new Fall Favorite.

Here's what you'll need:
1 can of black beans (drained)
1 can of Rotel
1 can of creamed corn
0.5 tsp of ground cumin
2-3 tsp of chili powder
salt to taste

Options Options Options!!

When it comes to this soup, the spicier the better. I use a minimum of 1 tbs of chili powder, but again- it's all about personal preference. Start out with 2 tsp and then add a little as you go along until you get it just right.

While I love (love love) black beans, I have to say, I'm not a fan of beans in my soup. I like soup that I can sip on from a coffee mug, so I start out by putting everything in the blender: the beans, the Rotel, the corn, and even the spices.
The blender is completely optional and if you prefer a chunkier soup, simply start by adding everything to a nonstick pan, and skip to step 2 below.

Directions:

1. Pour all ingredients into the blender and mix or blend for about 30 seconds
2. Pour ingredients from the blender into a non-stick pan and simmer on medium high for about 10 minutes.
Stir occasionally.
3. Add extra chili powder and/or salt to taste

yuuuum

This is some seriously satisfying soup. 

Once your soup has cooked for about 10 minutes, put some in a bowl, add your favorite topping and enjoy! I love a few croutons on my soup but I think a little shredded cheese would work really well here too.