Chipotle Black Bean Soup
Rich, smoky, and deeply satisfying, this Chipotle Black Bean Soup is the perfect hearty comfort food with a kick! Bursting with layers of flavor from chipotle peppers in adobo sauce, warm spices like cumin and smoked paprika, and a squeeze of tangy lime, this soup strikes a perfect balance of smokiness and zest. Packed with protein-rich black beans, tender vegetables, and a velvety texture that can be customized to your liking, it’s a wholesome, nutritious meal that's both easy to make and entirely plant-based. Ready in just 45 minutes from start to finish, it’s ideal for busy weeknights or meal prep. Serve it with a sprinkle of fresh cilantro, crunchy tortilla chips, or a dollop of sour cream for added indulgence. This recipe is a perfect choice for fans of bold, southwestern flavors and vibrant, cozy meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 2 medium, diced carrot
- 2 medium, diced celery stalks
- 2 pieces, chopped chipotle peppers in adobo sauce
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 cups, cooked or 2 (15-ounce) cans, drained and rinsed black beans
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons lime juice
- 0.25 cup, chopped (optional, for garnish) fresh cilantro
- (optional, for topping) sour cream or vegan alternative
- (optional, for serving) tortilla chips
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes, or until the vegetables are soft and the onion is translucent.
Stir in the chopped chipotle peppers, ground cumin, smoked paprika, and dried oregano. Cook for 1-2 minutes, until fragrant.
Add the cooked black beans, vegetable broth, and diced tomatoes with their juices. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to meld.
Using an immersion blender, carefully blend the soup until it reaches your desired consistency (you can blend it completely smooth or leave it slightly chunky). Alternatively, transfer half of the soup to a blender, blend, and return it to the pot.
Season with salt and black pepper to taste. Stir in the lime juice.
Serve hot, garnished with fresh cilantro, a dollop of sour cream, and tortilla chips if desired.
Nutrition Facts
Calories |
4638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 18672 mg | 812% | |
| Total Carbohydrate | 746.5 g | 271% | |
| Dietary Fiber | 260.3 g | 930% | |
| Total Sugars | 76.9 g | ||
| Protein | 254.1 g | 508% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2591 mg | 199% | |
| Iron | 70.8 mg | 393% | |
| Potassium | 4607 mg | 98% | |
*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.
