South Beach Chipotle Bean Soup

Nutriscore Rating: 87/100

Warm up your kitchen with the bold, smoky flavors of South Beach Chipotle Bean Soup, a hearty and wholesome dish packed with protein and vibrant spices. This one-pot wonder combines tender black and pinto beans, a medley of aromatic vegetables, and fiery chipotle peppers in adobo sauce for a rich, smoky depth that's balanced with fresh lime juice and cilantro. Infused with cumin, smoked paprika, and oregano, every spoonful offers an explosion of flavor. Perfect for cozy weeknights or meal prep, this naturally gluten-free and vegan soup is ready in just 45 minutes. Garnish with creamy avocado and crunchy tortilla chips for a satisfying finish, and enjoy a deliciously spicy, nourishing meal the whole family will love.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 medium, diced carrot
• 2 diced celery stalk
• 1 seeded and minced chipotle pepper in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 14-ounce can canned diced tomatoes
• 2 cups cooked black beans
• 2 cups cooked pinto beans
• 4 cups vegetable broth
• 0.25 cup, chopped fresh cilantro
• 2 tablespoons lime juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 optional, diced for garnish avocado
• 0.5 cup, optional, crushed for garnish tortilla chips

📝 Instructions

10 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté for about 3-4 minutes until softened and translucent.

3. Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes, stirring occasionally.

4. Add the minced chipotle pepper, ground cumin, smoked paprika, and dried oregano to the pot. Stir well to coat the vegetables in the spices and cook for 1-2 minutes until fragrant.

5. Pour in the canned diced tomatoes and stir to combine.

6. Add the cooked black beans, cooked pinto beans, and vegetable broth. Bring the mixture to a simmer over medium-high heat.

7. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, allowing the flavors to meld together.

8. Stir in the chopped cilantro and lime juice. Taste the soup and season with salt and black pepper as needed.

9. Remove the pot from heat and let the soup rest for 5 minutes before serving.

10. Serve hot, garnished with diced avocado, crushed tortilla chips, or additional cilantro, if desired.

Nutrition Facts

1 serving (460.0g)

Calories		393
% Daily Value*
Total Fat		11.5 g	15%
	Saturated Fat	1.8 g	9%
	Polyunsaturated Fat	0.9 g
Cholesterol		1 mg	0%
Sodium		705 mg	31%
Total Carbohydrate		58.0 g	21%
	Dietary Fiber	17.5 g	62%
	Total Sugars	7.4 g
Protein		17.0 g	34%
Vitamin D		0.0 mcg	0%
Calcium		138 mg	11%
Iron		4.6 mg	26%
Potassium		1219 mg	26%

*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.

Source of Calories

Fat: 626 cal (25.8%%)

Protein: 409 cal (16.8%%)

Carbs: 1395 cal (57.4%%)