Black and White Mexican Bean Soup
Warm, hearty, and packed with bold flavors, this Black and White Mexican Bean Soup is a comforting dish that combines the richness of black beans and white beans with the smoky kick of fire-roasted tomatoes and zesty spices like cumin and smoked paprika. Perfect for busy weeknights, this one-pot recipe comes together in just 45 minutes, delivering a wholesome, plant-based meal that's bursting with Mexican-inspired vibrancy. A touch of lime juice adds a tangy brightness, while optional garnishes like fresh cilantro and crunchy tortilla chips provide the perfect finishing touch. Whether you're looking for a vegetarian main or a crowd-pleasing appetizer, this protein-packed soup offers a satisfying experience for your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 whole yellow onion, diced
- 3 whole garlic cloves, minced
- 1 whole jalapeño, seeded and minced
- 2 cups black beans, canned, drained and rinsed
- 2 cups white beans, canned, drained and rinsed
- 1 14-ounce can fire-roasted diced tomatoes, canned
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 cup tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until soft, about 5 minutes.
Stir in the minced garlic and jalapeño, and cook for an additional minute until fragrant.
Add the black beans, white beans, fire-roasted diced tomatoes, and vegetable broth to the pot, and stir to combine.
Sprinkle in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper, and stir well.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 20 minutes.
Remove the pot from the heat and stir in the lime juice.
Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh cilantro if desired.
Serve hot with tortilla chips on the side for dipping, or crumble them on top for added crunch.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6244 mg | 272% | |
| Total Carbohydrate | 234.6 g | 85% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 23.9 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3571 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
