Ingredients
2 tablespoons Olive Oil
1 medium Onion, chopped
1 medium Carrot, chopped
5 Garlic Cloves, chopped
2 teaspoons Ground Cumin
1 tablespoon chopped Jalapeño Chile, with seeds, divided
2 15- to 16-ounce Cans Black Beans, undrained
1 15-ounce Can Petite Diced Tomatoes, in juice
1 1/2 cups Low-Salt Chicken Broth
Fritos, Limes, Cheese, Cilantro, Avocados, Green Onions, for toppings
Instructions
Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes.
Mix in cumin and 1 teaspoon jalapeño.
Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes.
Simmer soup uncovered until slightly thickened, about another 15 minutes.
Season to taste with salt, pepper, and some remaining jalapeño, if desired.
Ladle soup into bowls and add toppings.