Mexican Black Bean Soup: A Cozy Bowl of Comfort

Mexican Black Bean Soup

There’s something magical about a bowl of soup that’s both hearty and full of flavor, and this Mexican Black Bean Soup is no exception.

It’s the kind of dish that feels like a warm hug on a chilly day, packed with smoky spices, tender black beans, and a touch of zesty lime.

Whether you’re cooking for a crowd or just craving a quick, satisfying meal, this recipe is your shortcut to deliciousness.

Plus, it’s so easy to make, you’ll wonder why you haven’t been whipping it up every week!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Sauté the Aromatics
Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onions and cook for 3-4 minutes until they start to soften and turn translucent. Toss in the minced garlic and diced jalapeño, stirring frequently to prevent burning. Cook for another 2 minutes until the garlic is fragrant and the jalapeño has softened slightly. This step builds the flavor foundation of the soup, so take your time to let the aromatics work their magic.

2. Toast the Spices
Sprinkle in the ground cumin, smoked paprika, and chili powder, stirring constantly to coat the onion mixture. Let the spices toast for about 1 minute—this helps release their essential oils and intensifies their smoky, earthy flavors. Be careful not to let them burn, as this can make the spices bitter.

3. Add the Beans and Liquids
Pour in the rinsed black beans, diced tomatoes, and vegetable broth. Stir everything together, scraping the bottom of the pot to incorporate any flavorful bits stuck to the surface. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes. This allows the flavors to meld together and the beans to absorb the smoky, spicy broth.

4. Blend for Creaminess (Optional)
For a creamier texture, use an immersion blender to partially blend the soup. Pulse it a few times, leaving some beans whole for texture. If you don’t have an immersion blender, transfer about 1-2 cups of the soup to a regular blender, blend until smooth, and stir it back into the pot. This step adds a luxurious, velvety consistency while keeping the soup hearty.

5. Finish with Freshness
Turn off the heat and stir in the juice of one lime and a handful of chopped cilantro. The lime adds a bright, zesty kick that balances the smoky spices, while the cilantro brings a fresh, herbaceous note. Taste and adjust the seasoning with salt and pepper as needed.

Pro Tips

• Boost the Flavor: Add a splash of beer or a teaspoon of cocoa powder for a deeper, richer taste.
• Make It Spicy: Leave the seeds in the jalapeño or add a pinch of cayenne pepper for extra heat.
• Shortcut Tip: Use canned black beans for a quick and easy version—just rinse them well before adding.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over medium heat, adding a splash of broth if the soup thickens too much.
  

Mexican Black Bean Soup: A Cozy Bowl of Comfort

Cooking Method: Sauteing, Simmering Cuisine: Mexican & Tex-Mex Courses: Main Courses, Quick & Easy Meals, Soups & Stews

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Calories: 280

Best Season: Fall, Winter

Dietary:

Gluten Free Vegetarian

Description

This Mexican Black Bean Soup is a flavor-packed, easy-to-make dish that’s perfect for busy weeknights or cozy weekends.

With smoky spices, tender black beans, and a zesty lime finish, it’s a hearty, satisfying meal that comes together in just 30 minutes!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 tbsp olive oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 jalapeño, seeded and diced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp chili powder

• 2 cans (15 oz) black beans, rinsed and drained

• 1 can (14 oz) diced tomatoes

• 4 cups vegetable broth

• 1 juice of lime

• ¹⁄₄ cup fresh cilantro, chopped

• Salt and pepper to taste

Toppings (optional):

• Sliced avocado

• Sour cream or Greek yogurt

• Crumbled cotija cheese

• Tortilla strips

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño, and sauté until softened, about 5 minutes.
2. Stir in cumin, smoked paprika, and chili powder, and cook for 1 minute until fragrant.
3. Add black beans, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 15 minutes.
4. For a creamier texture, use an immersion blender to partially blend the soup, leaving some beans whole.
5. Stir in lime juice and cilantro. Season with salt and pepper to taste.
6. Serve hot with your favorite toppings.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 48g16%

Dietary Fiber 16g64%

Sugars 6g

Protein 14g29%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a thicker soup, reduce the broth by 1 cup.
• This soup is naturally vegan and gluten-free.
• Double the recipe and freeze half for a quick meal later.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Mexican Black Bean Soup, easy soup recipe, vegetarian black bean soup, smoky and spicy soup