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Mexican Style Black Bean Soup Recipe

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★★★★★

4.4 from 79 reviews

A hearty and flavorful Mexican Style Black Bean Soup featuring sautéed aromatics, smoky spices, and a blend of black beans, tomatoes, and broth. This comforting soup is partially blended to achieve a perfect creamy texture with chunks, finished with fresh lime juice and garnished with sour cream, cilantro, and optional tortilla chips.

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. Next, 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 the ground cumin, smoked paprika, chili powder, and dried oregano. Stir everything together for about 1 minute, allowing the spices to coat the vegetables and release their aromas.
  3. Combine the Main Ingredients: Add the drained and rinsed black beans, vegetable broth, and diced tomatoes (with their juices) into the pot. Stir well to combine all ingredients.
  4. Let It Simmer: Bring the soup to a gentle boil over medium-high heat. Then reduce heat to low and let simmer uncovered for 20-25 minutes, allowing flavors to meld.
  5. Blend for Texture: Using an immersion blender, blend part of the soup to thicken it while leaving some beans whole for texture. Alternatively, transfer half the soup to a blender, puree, then return to the pot.
  6. Season and Serve: Season with salt and pepper to taste and stir in lime juice for brightness. Serve hot garnished with a swirl of sour cream or Mexican crema and fresh cilantro. Offer tortilla chips on the side if desired.

Notes

  • For a spicier soup, leave the jalapeño seeds in or add an extra jalapeño.
  • You can use chicken broth instead of vegetable broth for a non-vegetarian version.
  • Adjust the thickness of the soup by blending more or less of it.
  • Garnish with avocado slices or shredded cheese for added richness.
  • Leftover soup keeps well refrigerated for up to 4 days and freezes well for up to 3 months.

Keywords: black bean soup, Mexican soup, vegetarian soup, hearty soup, cumin soup, smoky soup, easy soup recipe

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