Mexican-Style Black Bean Soup is a hearty, flavorful dish that’s as comforting as it is nutritious. With bold spices, tender black beans, and a variety of toppings, this soup is perfect for chilly nights or any time you want a filling and healthy meal.
Why You’ll Love This Recipe
- Packed with bold, authentic Mexican flavors.
- A healthy, protein-rich dish that’s naturally vegan and gluten-free.
- Quick and easy to make with pantry staples.
- Customizable with your favorite toppings and add-ins.
- Perfect for meal prep, as it tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Onion, diced
- Garlic, minced
- Jalapeño or serrano pepper, diced (optional, for heat)
- Black beans (canned or cooked from dried)
- Diced tomatoes (canned or fresh)
- Vegetable broth (or chicken broth for non-vegan)
- Ground cumin
- Chili powder
- Smoked paprika (optional)
- Dried oregano
- Lime juice (freshly squeezed)
- Salt and pepper to taste
- Toppings: avocado, tortilla strips, cilantro, sour cream, shredded cheese, or hot sauce
Directions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in garlic and jalapeño, cooking for another minute until fragrant.
- Build the base: Add cumin, chili powder, smoked paprika, and oregano. Stir to coat the aromatics in the spices.
- Simmer the soup: Add black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and let it simmer for 20 minutes to allow the flavors to meld.
- Blend for texture: Use an immersion blender to puree part of the soup for a creamy texture while keeping some beans whole. Alternatively, transfer a portion to a blender, puree, and return to the pot.
- Finish with lime: Stir in fresh lime juice and adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with your favorite garnishes. Serve warm with tortilla chips or crusty bread.
Servings and Timing
- Servings: 4-6
- Preparation time: 10 minutes
- Cooking time: 30 minutes
Variations
- Spicy soup: Add more jalapeños or a chipotle pepper in adobo sauce for smoky heat.
- Creamy twist: Stir in coconut milk or a dollop of Greek yogurt for a richer texture.
- Protein boost: Add cooked quinoa, shredded chicken, or crumbled tofu to the soup.
- Loaded soup: Top with crushed tortilla chips, shredded cheese, avocado, and a drizzle of hot sauce for a loaded meal.
- Low-sodium option: Use low-sodium broth and rinse canned beans to reduce salt.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm in a pot over medium heat, adding a splash of broth if needed, or microwave in intervals, stirring occasionally.
FAQs
1. Can I use dried black beans?
Yes, but cook them beforehand. You’ll need about 4-5 cups of cooked beans to replace canned beans.
2. Is this soup vegan?
Yes, as long as you use vegetable broth and omit non-vegan toppings like sour cream or cheese.
3. Can I make this soup in a slow cooker?
Yes, combine all ingredients (except lime juice) in a slow cooker and cook on low for 6-8 hours. Stir in lime juice before serving.
4. How can I thicken the soup?
Blend a portion of the soup or add a cornstarch slurry for a thicker consistency.
5. Can I use other beans?
Yes, pinto beans or kidney beans are great substitutes for black beans.
6. What pairs well with black bean soup?
Serve with tortilla chips, cornbread, a fresh salad, or avocado slices.
7. How do I reduce the heat level?
Omit the jalapeños and use mild chili powder for a less spicy soup.
8. Can I make this soup oil-free?
Yes, sauté the onions and garlic in a small amount of broth instead of oil.
9. Is this recipe gluten-free?
Yes, this soup is naturally gluten-free if you use certified gluten-free broth and toppings.
10. Can I double the recipe?
Absolutely! This soup scales well and can be stored for future meals.
Conclusion
Mexican-Style Black Bean Soup is a comforting and flavorful dish that’s easy to make and full of wholesome ingredients. Whether served as a starter or a main course, this soup delivers bold Mexican flavors and endless customization options. Perfect for cozy nights or meal prep, this recipe is sure to become a family favorite!
Print
Mexican Style Black Bean Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Style Black Bean Soup is a hearty and flavorful dish made with tender black beans, aromatic spices, and zesty toppings. Perfect for a comforting dinner or as a starter for a Mexican-inspired meal.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp ground coriander (optional)
- 3 cups cooked black beans (or 2 (15 oz) cans, drained and rinsed)
- 3 cups vegetable or chicken broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 small jalapeño, finely diced (optional, for spice)
- Juice of 1 lime (about 2 tbsp)
- Salt and pepper, to taste
Optional Toppings:
- Sliced avocado
- Chopped cilantro
- Diced red onion
- Sour cream or Greek yogurt
- Crumbled queso fresco or shredded cheese
- Tortilla chips or strips
Instructions
- Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4-5 minutes. Stir in the garlic, cumin, smoked paprika, chili powder, and coriander (if using). Cook for 1-2 minutes until fragrant. - Add Beans and Liquid:
Stir in the black beans, broth, diced tomatoes (with juices), and jalapeño (if using). Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes. - Blend (Optional):
For a creamier texture, use an immersion blender to partially blend the soup, or transfer half of the soup to a blender, blend until smooth, and return it to the pot. - Season and Finish:
Stir in the lime juice and season with salt and pepper to taste. - Serve:
Ladle the soup into bowls and garnish with your favorite toppings. Serve with warm tortillas or crusty bread.
Notes
- Beans: For extra flavor, use homemade black beans cooked with garlic and bay leaves.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Spice Level: Adjust the heat by adding more jalapeños or a pinch of cayenne pepper.