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Easy Black Bean Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 2 tbsp olive oil
  • 1 onion chopped
  • 6 garlic cloves chopped
  • 1 chipotle in adobo sauce 2 for extra spice
  • 1 tbsp adobo sauce
  • 4 15 oz cans of black beans drained and rinsed
  • 1 4 oz can of diced green chiles
  • 4 cups of vegetable broth/stock use less for a thicker soup
  • 1 tbsp chili powder
  • 1 1/2 tbsp cumin
  • Juice of 1 lime
  • Zest of 1 lime
  • 1/4 bunch of cilantro chopped
  • Salt and pepper to taste


  • In a small food processor, blend together chipotle with adobo sauce and splash of vegetable broth.
  • Heat oil in a large dutch oven over medium heat and sauté onions until translucent. Add in garlic and sauté for a 2-3 minutes. Add in chiles, beans, spices, broth and chipotle mixture. Let simmer for 20 minutes.
  • For a thicker soup, use an immersion blender and mix to your desired thickness. If you'd like an even thicker soup, take some soup and add to a small bowl and add in 2-3 tbsp of flour, whisk, then add back in.
  • Finish with lime juice, zest and cilantro and serve.
  • Top soup with red onions, sour cream, cheese, cilantro, avocado etc.