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
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- 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.