Picante Black Bean Soup
Spice up your dinner table with this bold and comforting Picante Black Bean Soup, a hearty one-pot dish that’s brimming with robust flavors and healthy ingredients! Featuring a smoky blend of cumin, smoked paprika, and a touch of cayenne (if you're feeling adventurous), this soup is elevated by zesty jalapeños, tangy lime juice, and vibrant diced tomatoes with green chilies. Packed with plant-based protein from black beans and naturally gluten-free, it’s the perfect weeknight meal that’s both nourishing and satisfying. The creamy texture (achieved with an easy partial blend) pairs beautifully with crunchy tortilla chips and buttery avocado slices for an irresistible meal. Perfect for spice lovers, this quick 40-minute recipe will become your go-to for cozy, flavor-packed dinners.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, seeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional, adjust to taste)
- 4 cups canned black beans, rinsed and drained
- 4 cups vegetable broth (low-sodium preferred)
- 1 14-ounce can diced tomatoes with green chilies
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup tortilla chips (optional, for serving)
- 0.5 medium avocado avocado slices (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and chopped jalapeño, cooking for another 1-2 minutes until fragrant.
Sprinkle in the ground cumin, smoked paprika, oregano, and cayenne pepper (if using), and cook for 1 minute to bloom the spices.
Add the rinsed and drained black beans, vegetable broth, diced tomatoes with green chilies, and corn kernels.
Stir well, bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Using an immersion blender, blend a portion of the soup directly in the pot to create a thicker texture while keeping some of the beans whole. Alternatively, transfer 2 cups of the soup to a blender, carefully blend until smooth, and return it to the pot.
Stir in the lime juice and chopped cilantro, then season with salt and black pepper to taste.
Ladle the soup into bowls and garnish with tortilla chips, avocado slices, or any preferred toppings.
Serve hot and enjoy this spicy and hearty Picante Black Bean Soup!
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1474 mg | 64% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 10.7 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1356 mg | 29% | |
*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.
