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Spicy Black Bean Soup

  • Author: Morgan
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 4-5 1x


  • 2 tablespoons vegetable oil
  • 1/2 small yellow onion, minced
  • 3 cloves garlic, minced
  • Optional: hatch green chile or jalapeno for added heat, minced
  • Salt and pepper, to taste
  • 2 teaspoons chipotle chili powder
  • 1/2 teaspoon cumin
  • 2 cans Cuban seasoned black beans, drained (but do not rinse!)
  • 2 1/2 cups low sodium, fat free chicken broth
  • 1/2 teaspoon hot sauce, or to taste
  • Sour cream, to top
  • Cilantro, to top
  • Tomatoes, to top
  • Limes, to serve


  1. In a large, heavy bottomed pot over medium heat, saute the onion until soft and translucent, about 10 minutes. Add in the garlic (and no more than a 1/2 pepper without seeds, if using), stirring as you saute for about a minute, and then add in the chili powder, cumin, salt and pepper.
  2. After an additional minute of constant stirring, add in the beans and chicken broth. Bring to a boil, and then reduce to a simmer and cook until the soup has thickened, stirring occasionally, about 15-20 minutes. Remove half of the soup and blend it in a blender or food processor, or use an immersion blender. Once smooth, add it back to the soup to thicken. Add hot sauce to taste, stir, and heat through.
  3. Top with cilantro, a squeeze of lime, tomatoes, sour cream, and serve.