black bean soupServings: 4 / Prep time: 5 mins / Cook time: 5 mins



  • 1/2 jar Mölli Mexico City cooking sauce
  • 2 (14 1/2 ounce) cans black beans
  • 2 cups chicken broth or 2 cups vegetable broth
  • salt to taste
  • 1 cup crumbled chicharrones (pork rinds)
  • 1 cup queso fresco, diced
  • 1 avocado, diced


  1. Place beans, Mexico City sauce and broth in a blender. Blend until smooth.
  2. Pour mixture in a large pot. Bring to a simmer and cook for 5 minutes.
  3. Serve black bean soup with chicharrones, queso fresco and avocado on the side. Provecho!

TIP: If you don’t like spice (heat), substitute Mölli Mexico City cooking sauce for Mölli Morelos Cooking Sauce.