Description
This rich and comforting Mexican-style black bean soup combines smoky chipotle, earthy cumin, and aromatic oregano with tender black beans, creating a dish that’s both satisfying and full of flavor. Perfect for a cozy dinner or as a hearty starter, this soup brings the vibrant tastes of Mexico to your table.
Ingredients
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1 tablespoon vegetable oil
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1 medium onion, diced
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1 red bell pepper, diced
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1/2 teaspoon smoked paprika
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1 chipotle pepper in adobo sauce, minced
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2 cups cooked black beans (or 1 can, drained and rinsed)
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4 cups vegetable broth
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Salt and pepper, to taste
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Optional toppings: avocado slices, chopped cilantro, crumbled queso fresco, tortilla strips
Instructions
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In a large pot, heat the vegetable oil over medium heat.
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Add the diced onion and red bell pepper. Sauté until softened, about 5 minutes.
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Add the minced garlic, cumin, oregano, smoked paprika, and minced chipotle pepper. Cook for an additional 1 minute until fragrant.
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Stir in the black beans and vegetable broth. Bring the mixture to a boil.
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Reduce heat and let it simmer for 10–15 minutes to allow the flavors to meld.
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Use an immersion blender to partially blend the soup, leaving some beans whole for texture. Alternatively, transfer about half of the soup to a blender, purée it, and return it to the pot.
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Season with salt and pepper to taste.
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Ladle the soup into bowls and garnish with your choice of avocado slices, chopped cilantro, crumbled queso fresco, and tortilla strips.
Notes
For a spicier kick, add more chipotle pepper or include some of the adobo sauce.
This soup can be made ahead and stored in the refrigerator for up to 3 days.
Freezes well for up to 2 months; reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican black bean soup, vegetarian soup, chipotle black bean soup, hearty bean soup, Mexican cuisine