This is the most delicious meal I’ve had in a long time.  It was absolutely perfect in every way– the soup was spicy, our homemade baked tortilla chips were crunch, and my guacamole was tangy.  Perfect.

We weren’t actually expecting the soup to be so spicy, because none of the individual ingredients are particularly spicy.  But somehow the combination produced a fiery and very pleasing dish.


  • 2 tbsp olive oil
  • 1 1/2 cups chopped onion
  • 8 garlic cloves, chopped
  • 1/4 c jalepenos with seeds
  • 2 cans black beans
  • 1 tbsp ground cumin
  • 1tbsp ground coriander
  • 4 cups chicken stock
  • 1 cup coarsely chopped fresh cilantro


Heat oil in heavy large pot over medium heat.  Add onion, garlic, and jalepenos; saute 5 minutes.  Mix in beans and spices.  Add 4 cups stock and bring to boil.  Reduce heat, cover, simmer for 25-30 minutes, stirring occasionally.  Spoon out 3-4 cups of soup, add cilantro to removed soup, and use immersion blender to puree.  Return to pot and stir in to rest of soup.

Serve with guacamole and tortilla chips.