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Mexican Style Black Bean Soup Recipe

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★★★★★

4.8 from 53 reviews

This Mexican Style Black Bean Soup is a hearty, flavorful, and comforting dish perfect for any occasion. Made with black beans, aromatic spices, and a blend of fresh and pantry ingredients, it offers a smoky, slightly spicy profile balanced with fresh lime juice and garnished with creamy sour cream and cilantro. Ready in under an hour, it’s a satisfying, healthy, and delicious meal that can easily be customized for heat and dietary preferences.

Ingredients

Scale

For the Soup:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 3 (15-oz) cans black beans, drained and rinsed
  • 4 cups vegetable broth (or chicken broth for non-vegetarian)
  • 1 (14.5-oz) can diced tomatoes with green chilies
  • 1 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper
  • Juice of 1 lime

For the Toppings:

  • Fresh cilantro, chopped (for garnish)
  • Sour cream or Mexican crema (for garnish)
  • Tortilla chips (optional, for serving)

Instructions

  1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Then stir in the minced garlic and jalapeño (if using) and sauté for an additional 1-2 minutes until fragrant.
  2. Add the Spices: Sprinkle in ground cumin, smoked paprika, chili powder, and dried oregano. Stir continuously for about 1 minute to coat the vegetables and allow the spices to release their aroma.
  3. Combine the Main Ingredients: Add the drained and rinsed black beans, vegetable (or chicken) broth, and diced tomatoes with green chilies into the pot. Stir well to combine all ingredients evenly.
  4. Let It Simmer: Bring the soup to a gentle boil over medium-high heat, then reduce to low and let it simmer uncovered for 20-25 minutes to blend flavors thoroughly.
  5. Blend for Texture: Using an immersion blender, blend part of the soup carefully to create a thicker texture while leaving some beans whole for texture contrast. Alternatively, transfer half the soup to a blender, puree, and return to the pot.
  6. Season and Serve: Season with salt and black pepper to taste, and stir in lime juice for brightness. Serve hot, garnished with sour cream or Mexican crema and fresh cilantro. Optionally, serve with tortilla chips for added crunch.

Notes

  • Adjust the amount of jalapeño or omit entirely based on your heat preference.
  • Use chicken broth if you prefer a non-vegetarian version; vegetable broth keeps it vegan-friendly.
  • To make it gluten-free, ensure broth and seasonings are certified gluten-free.
  • For creamier soup, blend more of the soup until desired consistency is reached.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Serve with additional toppings like avocado slices, shredded cheese, or chopped onions for variety.

Keywords: Mexican black bean soup, black bean soup recipe, vegetarian soup, easy soup recipe, healthy Mexican soup, black bean chili, stovetop soup

Find it online: https://miarosetti.com/mexican-style-black-bean-soup-recipe/