Step 1

Note: The beans for this recipe need to be soaked overnight. Please plan accordingly. Or see below for alternate ways to make this soup.

Step 2

Heat oil in a large skillet over medium heat. Add the onion and jalapeño and saute for about 5 minutes, until tender. Add the garlic and cook for another 30 seconds.

Step 3

Add the onion mixture to the insert of your slow cooker.

Step 4

Add the soaked and drained black beans, broth, diced green chilies, salsa, cumin, paprika, salt and black pepper. Stir well.

Step 5

Cover and cook the soup on low for 6 hours or on high for 3 hours.

Step 6

Once the cook time is complete, use an immersion blender to partially blend the soup. This helps with the texture and consistency. (Alternatively, you could transfer part of the soup to a blender and blend partially then transfer back to your slow cooker.)

Step 7

Let the soup sit for 15 minutes on warm to thicken.

Step 8

Season to taste with salt and pepper then serve with desired toppings.