Black Bean and Roasted Anaheim Chile and Bell Pepper Soup

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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2 Tbsp olive oil (divided)
6-7 sweet mini peppers
2 Anaheim chiles
1/2 sweet yellow onion, chopped
2 carrots, diced
3-4 garlic cloves, minced
1 1/2 tsp dried cumin
1 tsp dried oregano
Sea salt and freshly crack pepper, to taste
4 cups of vegetable or chicken broth
3 (15 oz) cans of black beans, drained and rinsed
1 (15 oz) can of diced tomatoes, drained
2 Tbsp fresh cilantro, chopped

For garnish:
tortilla strips
cotija cheese
green onion


Preheat the oven to broil. Cut the Anaheim chiles and bell peppers down the middle and clean out the veins, seeds and stems. Lay out on a baking tray coated with tinfoil and sprayed with olive oil cooking spray.

Broil for 2-3 minutes until the skin is blistered and blackened. Place the chiles and peppers into a large zip lock bag and seal. Let the peppers sit in the bag for 10 minutes then carefully peel the blackened skin off. Chop the peppers and chiles then set aside.

Turn the oven to 350 degrees. Cut three corn tortillas that have been coated with cooking spray into very thin strips. Place on the baking sheet covered in tin foil that you cooked the peppers on. Bake for 5-7 minutes or until golden brown. Remove and set aside.

Heat the olive oil in a large Dutch oven over medium heat. Add the onion and carrots and cook for 5-7 minutes season with cumin, oregano, sea salt and pepper, to taste. Add the garlic and cook, stirring constantly, for 60 seconds. Add broth, black beans, drained diced tomatoes, chopped chiles and peppers, 2 tablespoons of cilantro, stir then simmer, partially covered for 30 minutes. Mix some of the soup with an immersion blender. Taste soup and re-season if needed.

Ladle soup into bowls and top with tortilla strips, cotija cheese, cilantro and green onions. Serve and enjoy.