This Mexican Style Black Bean Soup is warm and comforting, made with hearty black beans, spices, and fresh veggies. It’s a tasty bowl of goodness that’s perfect for any day!
Making this soup is super easy—just throw everything in a pot and let it simmer! I love topping mine with some avocado and a squeeze of lime. Yum! 😋
Key Ingredients & Substitutions
Olive oil: This is my go-to for sautéing. If olive oil isn’t available, you can use vegetable or canola oil for a similar flavor and effect.
Onion: A medium onion adds so much flavor to the soup. If you’re out of onions, shallots can work in a pinch, but keep them on the milder side.
Jalapeño: I love the heat that a jalapeño adds, but if you prefer mild soup, feel free to leave it out. For a bit of heat without the jalapeño, consider using a pinch of red pepper flakes.
Black beans: Canned black beans are convenient, but if you want to go fresh, use cooked black beans. You can also swap them for kidney beans or pinto beans if you prefer.
Broth: Chicken broth gives a rich flavor, but vegetable broth works just as well, especially for vegetarian options. Homemade broth can really enhance the taste if you have it on hand.
Seasoning: I urge you to use smoked paprika as it adds depth to the dish. If you don’t have it, regular paprika will do, but consider adding a touch of liquid smoke for a hint of that flavor.
How Do I Get the Right Texture for My Soup?
Getting the right texture in this soup is key and can depend on your preference. Here’s how you can do it:
- Use an immersion blender to puree the soup directly in the pot. This keeps it easy and mess-free!
- If you don’t have an immersion blender, carefully transfer half of the soup to a blender. Blend until smooth, then mix it back into the pot.
- For a chunkier texture, just blend a little bit. This way, you’ll have a nice balance between smooth and chunky.
Don’t forget to adjust the seasoning with salt, pepper, and fresh lime juice after blending to make the flavors pop!
Mexican Style Black Bean Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional, for heat)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano (preferably Mexican oregano)
- 4 cups vegetable or chicken broth
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (14-ounce) can diced tomatoes with green chiles (e.g., Rotel)
- 1 cup corn kernels (fresh or frozen)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- 1/2 cup diced white onion (for garnish)
- 1/2 avocado, diced (for garnish)
- Tortilla chips, crumbled (for garnish)
How Much Time Will You Need?
This delicious soup will take about 40 minutes total—10 minutes to prep and about 30 minutes to cook. It’s quick enough for a weeknight meal and perfect for meal prep too! Just allow it to chill, and it’ll taste even better the next day.
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté it for about 5 minutes, or until it’s softened and translucent. Yum, the smell will be amazing!
2. Add the Flavor:
Next, stir in the minced garlic and jalapeño. Cook for another 1-2 minutes, stirring often, until they’re fragrant. This is where the magic happens!
3. Spice It Up:
Add the ground cumin, smoked paprika, and oregano to the pot. Stir constantly for about 30 seconds to toast the spices and really bring out their flavors.
4. Combine the Goodness:
Pour in the vegetable or chicken broth, followed by the drained and rinsed black beans, diced tomatoes with green chiles, and corn. Give everything a good stir to combine!
5. Let It Simmer:
Bring the soup to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes. This will let all the flavors meld together beautifully.
6. Blend to Your Liking:
If you like a smoother soup, you can use an immersion blender to puree part of it for a creamy texture. Alternatively, you can transfer half of the soup into a blender, blend until smooth, and then stir it back into the pot. Simple!
7. Season It:
Season the soup with salt, pepper, and the fresh lime juice. Don’t forget to taste and adjust the seasoning if needed!
8. Serve It Up:
Ladle the soup into bowls and top with diced avocado, chopped onion, crumbled tortilla chips, and fresh cilantro. It looks and tastes amazing!
9. Enjoy!
Serve hot with extra lime wedges on the side for squeezing. This Mexican Style Black Bean Soup is not just delicious; it’s a warm hug in a bowl!
Can I Use Dried Black Beans Instead of Canned?
Yes, you can! If using dried black beans, soak them overnight and then cook them until tender before adding them to the soup. You’ll need about 1 cup of dried beans, and remember to add extra broth as needed to maintain the soup’s consistency.
How Can I Make This Soup Spicier?
If you want a spicier kick, consider adding more jalapeño, a pinch of cayenne pepper, or even a few dashes of hot sauce. You can also add a finely chopped serrano pepper for extra heat!
Can I Freeze Leftover Soup?
Absolutely! Let the soup cool completely before transferring it to airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
What Can I Serve with Black Bean Soup?
This soup is fantastic on its own, but you can pair it with cornbread, rice, or a fresh salad for a complete meal. Toppings like shredded cheese, sour cream, or lime wedges elevate it even further!
