Mexican Black Bean Soup
This hearty, vibrant Mexican Black Bean Soup is packed with smoky spices, tender beans, and zesty lime for an effortlessly comforting meal.
Ingredients
- •2 tablespoons olive oil
- •1 medium yellow onion, finely diced
- •1 red bell pepper, diced
- •3 cloves garlic, minced
- •1 jalapeño, seeded and finely minced
- •1 tablespoon ground cumin
- •1 teaspoon smoked paprika
- •1 teaspoon dried oregano
- •4 cans (15 oz each) black beans, rinsed and drained
- •4 cups low-sodium vegetable or chicken broth
- •1 can (14.5 oz) fire-roasted diced tomatoes, undrained
- •1 tablespoon fresh lime juice
- •1 teaspoon kosher salt, or to taste
- •1/2 teaspoon freshly cracked black pepper
- •1/2 cup fresh cilantro, chopped (plus extra for serving)
- •Avocado slices, sour cream, and crumbled cotija cheese for serving
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat.
- 2
Add the diced onion and red bell pepper, cooking for 5 to 6 minutes until soft and translucent.
- 3
Stir in the minced garlic, jalapeño, ground cumin, smoked paprika, and dried oregano, cooking for about 1 minute until fragrant.
- 4
Add the black beans, broth, and fire-roasted diced tomatoes with their juices, bringing the mixture to a boil.
- 5
Reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes to allow the flavors to meld together.
- 6
Use an immersion blender to blend about half of the soup directly in the pot for a creamy yet chunky texture, or transfer two cups to a countertop blender and return it to the pot.
- 7
Stir in the fresh lime juice, chopped cilantro, salt, and black pepper, and simmer uncovered for another 5 minutes.
- 8
Ladle hot into bowls and garnish generously with sliced avocado, a dollop of sour cream, cotija cheese, and fresh cilantro.
💡 Chef tips
- For extra depth of flavor, you can use dried black beans that have been soaked and cooked instead of canned beans.
- This soup tastes even better the next day, making it an excellent candidate for meal prep and freezing for up to 3 months.
- To make this vegan, simply omit the sour cream and cotija cheese or substitute them with plant-based alternatives.
✅ How it should turn out
The finished soup should be thick, velvety, and deeply aromatic with a smoky, savory flavor balanced by bright hits of fresh lime and cilantro.