Description

This Easy Black Bean Soup is a hearty and flavorful dish perfect for a quick weeknight dinner. Combining tender black beans, fire-roasted tomatoes, and a blend of spices, this soup offers a comforting, smoky taste with just the right amount of heat from green chilies and chili powder. Ready in under 40 minutes, it’s ideal for anyone craving a nutritious and satisfying meal. Top it off with fresh cilantro, sour cream, or avocado for extra richness.

Ingredients

Sauté Base

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced

Soup Ingredients

2 cups chicken or vegetable broth
1 (14 ounce) can fire-roasted diced tomatoes with juices
3 (14 ounce) cans black beans, drained & rinsed
1 (4 ounce) can diced green chilies with juices
1/2 red bell pepper, chopped
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 tablespoon lime juice
Salt & pepper to taste

Toppings (Optional)

Chopped cilantro (recommended)
Sour cream
Tortilla strips
Avocado slices

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Instructions

Sauté Onion and Garlic: Heat the olive oil in a soup pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and lightly browned to develop more flavor. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add Soup Ingredients: Pour in the chicken or vegetable broth, fire-roasted diced tomatoes with their juices, drained and rinsed black beans, diced green chilies with juices, chopped red bell pepper, chili powder, smoked paprika, and ground cumin. Stir to combine all ingredients well.
Simmer the Soup: Increase heat to high and bring the soup to a boil. Once boiling, cover the pot with the lid slightly ajar to allow some steam to escape. Reduce the heat to maintain a gentle simmer and cook for 8-10 minutes to meld the flavors together.
Blend the Soup: Using an immersion blender, partially blend the soup directly in the pot to achieve a creamy yet chunky texture. Alternatively, carefully transfer portions to a regular blender, pulse to blend most of the soup while leaving some chunks for texture, returning it to the pot afterward. Let the soup cool a bit before blending if using a regular blender to prevent splattering.
Final Seasoning and Serve: Stir in the lime juice to brighten the flavors. Taste and season with salt and pepper as needed—this soup often requires a generous amount of salt to balance the tastes. Serve warm with your choice of optional toppings such as chopped cilantro, sour cream, tortilla strips, or sliced avocado for added texture and flavor.

Notes

The soup can be made vegetarian by using vegetable broth instead of chicken broth.
For a spicier version, add extra green chilies or a dash of cayenne pepper.
Leftovers store well in the refrigerator for up to 4 days and freeze for up to 3 months.
Use an immersion blender for ease and less cleanup compared to a traditional blender.
This soup freezes very well; reheat gently on the stovetop with a splash of broth or water to maintain consistency.
Adjust the thickness by adding more broth if desired.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-inspired