Black Bean Chipotle Soup
Warm your soul with this hearty and flavorful Black Bean Chipotle Soup, a smoky and spicy plant-based delight perfect for any season. Featuring creamy black beans, fire-roasted tomatoes, and a medley of aromatic vegetables, this soup is elevated by the bold kick of chipotle peppers in adobo sauce and the earthiness of cumin and smoked paprika. Simmered to perfection and partially blended for a satisfying texture, it’s finished with fresh lime juice and cilantro for a zesty, herbaceous twist. Customize your bowl with creamy avocado slices, a dollop of tangy Greek yogurt or sour cream, and crunchy tortilla chips for the ultimate comfort food experience. Quick to make in just 45 minutes and ideal for meal prep, this vegan-friendly recipe is as nutritious as it is delicious. Whether you're craving a cozy dinner or a standout addition to your weekly rotation, this Black Bean Chipotle Soup delivers bold flavors in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 2 peppers chipotle peppers in adobo sauce, chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 6 cups vegetable broth
- 4 cups canned black beans, rinsed and drained
- 1 15-ounce can fire-roasted diced tomatoes
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large avocado (optional, for garnish)
- 0.5 cup sour cream or Greek yogurt (optional, for garnish)
- 1 handful corn tortilla chips (optional, for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the chopped chipotle peppers, ground cumin, smoked paprika, and dried oregano. Cook for 1-2 minutes to toast the spices and release their aroma.
Pour in the vegetable broth, black beans, and fire-roasted diced tomatoes. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
Use an immersion blender to purée the soup partially, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the lime juice and chopped fresh cilantro. Season with salt and black pepper to taste.
Ladle the soup into bowls and garnish with sliced avocado, a dollop of sour cream or Greek yogurt, and crushed tortilla chips, if desired.
Serve the soup warm and enjoy!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 9.4 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 1421 mg | 30% | |
*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.
