Mexican Black Bean Soup
This hearty, vibrant Mexican black bean soup is packed with smoky spices, bright lime, and savory goodness.
Ingredients
- •2 cans (15 oz each) black beans, rinsed and drained
- •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 chili powder
- •1/2 teaspoon smoked paprika
- •3 cups vegetable or chicken broth
- •1 can (14.5 oz) fire-roasted diced tomatoes, undrained
- •1 tablespoon fresh lime juice
- •Salt and freshly ground black pepper to taste
- •1/2 cup fresh cilantro, chopped
- •Optional toppings: sour cream, avocado slices, crumbled cotija cheese, and tortilla strips
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the diced onion and red bell pepper, cooking for about 5 minutes until they begin to soften.
- 3
Stir in the minced garlic, jalapeño, ground cumin, chili powder, and smoked paprika, cooking for about 1 minute until fragrant.
- 4
Pour in the vegetable or chicken broth and the fire-roasted diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot.
- 5
Add the rinsed black beans and bring the soup to a gentle boil.
- 6
Reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld together.
- 7
For a creamier texture, use an immersion blender to blend about half of the soup right in the pot, or transfer two cups of the soup to a countertop blender, puree until smooth, and stir it back in.
- 8
Stir in the fresh lime juice and season with salt and pepper to taste.
- 9
Ladle the hot soup into bowls and garnish generously with fresh cilantro and your choice of toppings like avocado, sour cream, and tortilla strips.
💡 Chef tips
- For an even richer flavor, you can use homemade bone broth or chicken stock instead of vegetable broth.
- This soup tastes even better the next day, making it a fantastic make-ahead option for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
✅ How it should turn out
The finished soup should be thick, velvety, and deeply savory with a smoky aroma and a bright, zesty kick from the lime and cilantro.