Mexican Black Bean Soup
Warm up your soul with this hearty and flavorful Mexican Black Bean Soup, a perfect blend of bold spices and wholesome ingredients. Packed with protein-rich black beans, smoky chipotle chili powder, and vibrant vegetables like sweet corn and diced tomatoes, this soup is as nutritious as it is satisfying. A splash of fresh lime juice adds a zesty brightness, while creamy avocado slices, fresh cilantro, and crunchy tortilla strips create an irresistible garnish worthy of a restaurant-style meal. Ready in just 45 minutes, this one-pot wonder is an easy, comforting dish ideal for busy weeknights or meal prep. Whether you're looking for a vegan dinner option or a cozy bowl of Tex-Mex flair, this Mexican Black Bean Soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 seeded and diced jalapeño
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons chipotle chili powder
- 4 cups cooked (or 2 cans, drained and rinsed) black beans
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 cup (fresh, frozen, or canned) corn kernels
- 2 tablespoons (freshly squeezed) lime juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup chopped (for garnish) fresh cilantro
- 1 sliced (for garnish) avocado
- 1 cup (for garnish, optional) tortilla strips
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened.
Stir in the garlic and jalapeño, cooking for 1 minute until fragrant.
Add the cumin, smoked paprika, oregano, and chipotle chili powder. Toast the spices for 30 seconds to release their aroma.
Stir in the black beans, vegetable broth, and canned diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
Remove 2 cups of the soup and use an immersion blender (or a regular blender) to purée it until smooth. Return the puréed mixture to the pot to thicken the soup.
Add the corn kernels, lime juice, salt, and black pepper. Stir to combine and simmer for an additional 5 minutes.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with fresh cilantro, avocado slices, and tortilla strips if desired.
Serve warm and enjoy your Mexican Black Bean Soup!
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7731 mg | 336% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 69.5 g | 248% | |
| Total Sugars | 48.0 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3517 mg | 75% | |
*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.
