Go Back

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 -6


  • 1 tablespoon extra virgin olive oil
  • 1 small white or yellow onion diced
  • 1 large garlic clove minced
  • 1 large jalapeno seeded and finely diced
  • 6 cups low-sodium vegetable broth or chicken broth, if not vegan
  • 1 14.5-ounce can fire roasted diced tomatoes
  • 1 14.5-ounce can black beans, rinsed and drained
  • 1 teaspoon ground chili powder
  • 1 teaspoon oregano flakes
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 avocado pitted, sliced
  • 2 small limes juiced
  • 1 cup roughly chopped fresh cilantro leaves
  • 1 medium jicama Blade C
  • salt and pepper to taste


  • In a large saucepan heat the olive oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and cook for another minute.
  • Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add avocado, lime juice, and fresh cilantro to the pot, letting cook for 2-3 more minutes to let the flavors deepend. Season with pepper and salt.
  • Ladle soup into bowls and top each with about 1/2 cup of jicama noodles.