Black Bean and Chipotle Soup
Warm, smoky, and deeply satisfying, this Black Bean and Chipotle Soup is the perfect blend of hearty comfort and bold flavor. Packed with protein-rich black beans, fire-roasted tomatoes, and the signature kick of chipotle peppers in adobo, this soup is a savory sensation that's both nutritious and irresistible. A touch of cumin, oregano, and paprika enhances the earthy undertones, while a splash of fresh lime juice adds a tangy brightness. Partially blended for a creamy yet textured consistency, this one-pot wonder is ready in just 45 minutes and ideal for busy weeknights. Finish it off with cilantro, sour cream, and crunchy tortilla chips for a crowd-pleasing meal that’s loaded with flavor and perfect for meal prep. Whether you're looking for a wholesome vegan recipe (use plant-based yogurt!) or a quick, wholesome dinner, this chipotle-infused soup is guaranteed to spice up your repertoire.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 peppers chipotle peppers in adobo sauce, chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 4 cups black beans, cooked and drained (or canned, rinsed)
- 4 cups vegetable broth
- 1 can (14 ounces) fire-roasted tomatoes, diced
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- to taste sour cream or plain Greek yogurt (optional, for garnish)
- to taste tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and chopped chipotle peppers, cooking for an additional 1-2 minutes until fragrant.
Add the ground cumin, dried oregano, and paprika to the pot. Stir to coat the vegetables in the spices.
Pour in the black beans, vegetable broth, and fire-roasted tomatoes, stirring to combine.
Bring the soup to a boil, then reduce the heat to low. Simmer for 20 minutes, allowing the flavors to meld together.
Using an immersion blender, partially blend the soup to reach your desired consistency, leaving some beans whole for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasonings if needed.
Serve hot, garnished with fresh cilantro, a dollop of sour cream or Greek yogurt, and tortilla chips if desired.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 6.0 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 939 mg | 20% | |
*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.
