Mexican
Spicy Black Bean Soup
Canned black beans simmer with cumin, chipotle, and fire-roasted tomatoes into a thick spoonable soup. A quick blend makes half of it creamy while leaving texture.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Canned beans cut cook time without losing body.
- Chipotle brings smoke and heat in one ingredient.
- Partial blending thickens without cream.
- Lime at the end brightens the beans.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat oil in a pot over medium heat. Cook onion 5 minutes until soft.
- 2
Add garlic, cumin, and chipotle; cook 1 minute.
- 3
Stir in beans, tomatoes, broth, and salt. Simmer 15 minutes.
- 4
Blend about half the soup with an immersion blender, leaving some beans whole.
- 5
Stir in lime juice and cilantro.
Pro tips
- Start with one chipotle and add more if you want extra heat.
- Rinse beans to control salt and starch.
- A dollop of yogurt cools the spice if needed.
Easy substitutions
- chipotle in adobo
- 1 tsp chili powder plus 1/4 tsp smoked paprika
- vegetable broth
- chicken broth
- fire-roasted tomatoes
- regular diced tomatoes
Storage and reheating
Storage
Refrigerate up to 4 days or freeze up to 2 months.
Reheating
Warm on the stovetop over medium heat, adding water if too thick.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 310
- Protein
- 16 g
- Carbs
- 46 g
- Fat
- 8 g
- Fiber
- 15 g
Budget friendly · Stovetop, One Pan · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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