Black Bean and Chipotle Soup

Name: Black Bean and Chipotle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cans (15 oz each) (850 g) black beans, canned, drained and rinsed; 2 peppers (56 g) chipotle peppers in adobo sauce, chopped, seeds removed for less heat if preferred; 1 can (14.5 oz) (411 ml) tomatoes, crushed (canned), with juices; 1 large (227 g) yellow onion, large, diced; 4 cloves (20 g) garlic cloves, minced; 2 tbsp (30 ml) olive oil; 4 cups (960 ml) vegetable broth; 1½ tsp (4 g) cumin, ground; ½ tsp (1½ g) paprika, smoked; salt, to taste, roughly 1 tsp (6 g) total; black pepper, to taste, freshly ground, roughly 1/4 tsp (0.5 g) total; 2 tbsp juice (1 lime) (30 ml) lime, fresh, juiced; ¼ cup, chopped (10 g) cilantro, fresh, roughly chopped, for garnish (optional); ½ cup (120 ml) sour cream (optional)

From the MyKitchenBank Kitchen

A vibrant Mexican-inspired soup with smoky chipotle peppers, earthy black beans, and bright lime juice. Simmered to develop rich, layered flavors and finished with a squeeze of fresh citrus. Serve with optional toppings like sour cream, cilantro, and lime wedges for a satisfying, warming bowl.

Prep: 15 min
Cook: 30 min
Total: 45 min
Makes: 4–6 servings (6 cups)

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Ingredients

4 servings

2 cans (15 oz each) (850 g) black beans, canned, drained and rinsed
2 peppers (56 g) chipotle peppers in adobo sauce, chopped, seeds removed for less heat if preferred
1 can (14.5 oz) (411 ml) tomatoes, crushed (canned), with juices
1 large (227 g) yellow onion, large, diced
4 cloves (20 g) garlic cloves, minced
2 tbsp (30 ml) olive oil
4 cups (960 ml) vegetable broth
1½ tsp (4 g) cumin, ground
½ tsp (1.5 g) paprika, smoked
salt, to taste, roughly 1 tsp (6 g) total
black pepper, to taste, freshly ground, roughly 1/4 tsp (0.5 g) total
2 tbsp juice (1 lime) (30 ml) lime, fresh, juiced
¼ cup, chopped (10 g) cilantro, fresh, roughly chopped, for garnish (optional)
½ cup (120 ml) sour cream (optional)

Equipment (7)

Large pot or 5-quart Dutch oven
Cutting board and sharp knife
Wooden spoon
Can opener
Measuring spoons and measuring cups
Fine-mesh strainer
Immersion blender or regular blender (optional, for blending)

Steps

Before you start

Open and drain both cans of black beans, rinse well; open the can of crushed tomatoes and the can of chipotle peppers in adobo
Mince garlic and dice onion so they are ready to go
Decide whether you want a chunky soup or a creamier texture (partial blending is optional)

1
Prepare vegetables and aromatics
- Dice the yellow onion into roughly ¼-inch (0.5 cm) pieces.
- Mince the 4 garlic cloves.
- Pour both cans of black beans into a fine-mesh strainer and rinse well under cold running water; set aside.
- Open the can of crushed tomatoes and the can of chipotle peppers in adobo.
- Chop 2 of the chipotle peppers (removing seeds if you prefer less spicy heat) and reserve about 1 tablespoon of the adobo sauce from the can.
- Measure out the broth, spices, and lime juice.
- Have everything ready before you begin cooking.
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Ready when: all ingredients prepped, measured, and within reach
Tip: Rinsing the canned beans removes excess sodium and improves the final soup texture
2
Sauté onion and garlic
- Heat 2 tablespoons of olive oil in a large pot or 5-quart Dutch oven over medium heat.
- When the oil shimmers (about 1 minute), add the diced onion.
- Sauté, stirring occasionally, for 4–5 minutes until the onion softens and begins to turn light golden.
- Add the minced garlic and stir constantly for 1 more minute until very fragrant and the garlic begins to color slightly.
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Ready when: onion is soft and light golden; garlic is fragrant and just beginning to brown
Tip: Don't let the garlic brown too much or it will taste bitter
3
Toast cumin and paprika
- Sprinkle the 1.5 teaspoons of ground cumin and 0.5 teaspoon of smoked paprika directly over the onion and garlic.
- Stir constantly for about 1 minute until the spices are very fragrant and darkened but not burned.
- This toasting step blooms the spices and prevents them from tasting dusty or raw.
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Ready when: spices are deeply fragrant, dark, and toasted (not blackened)
Tip: Keep stirring—the spices will burn quickly if left unattended
4
Add tomatoes and chipotle peppers
- Pour in the can of crushed tomatoes with all its juices.
- Add the chopped chipotle peppers and the reserved 1 tablespoon of adobo sauce.
- Stir well to combine with the toasted spices and aromatics.
- Let the mixture cook over medium heat for 2 minutes, stirring occasionally, so the tomatoes cook down slightly and flavors begin to marry.
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Ready when: mixture has reduced slightly; tomatoes and spices are bubbling gently together
Tip: The adobo sauce adds deep, complex flavor; don't skip it even if you remove the pepper seeds
5
Add beans and broth
- Stir in the 4 cups of vegetable broth and the drained black beans.
- Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring occasionally.
- This should take about 2 minutes.
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Ready when: mixture is simmering gently with small bubbles breaking the surface
6
Simmer to blend flavors
- Once simmering, reduce the heat to medium-low so the soup maintains a gentle, steady simmer (small bubbles occasionally breaking the surface, not a rolling boil).
- Let it simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
- The liquid will reduce slightly, and the flavors will deepen and meld together beautifully.
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Ready when: liquid has reduced by about 1/4, flavors are well-melded, broth has darkened slightly
Tip: Too vigorous a boil will break down the beans and make the soup mushy; aim for the gentlest simmer
7
Partially blend (optional)
- If you prefer a creamier, less chunky soup, use an immersion blender to purée about 1/3 to 1/2 of the soup directly in the pot, or carefully ladle 2–3 cups of soup into a blender, blend until smooth, and stir it back into the pot.
- This creates a naturally creamy texture without adding cream.
- If you prefer a chunky, brothier soup, skip this step entirely.
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Ready when: desired soup consistency reached—creamy yet with visible beans and vegetables, or chunky and brothier
Tip: If using a regular blender, cool the soup for 5 minutes before blending; blend in batches to avoid splashing hot liquid
8
Season with lime juice and salt
- Stir in the 2 tablespoons of freshly squeezed lime juice.
- Taste the soup and add salt and black pepper to your preference, starting with about 1 teaspoon of salt and ¼ teaspoon of black pepper.
- The lime juice should brighten the soup; the seasoning should enhance the smoky, earthy, spicy flavors without overpowering them.
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Ready when: soup is well-seasoned with balanced flavors—warm and smoky with a bright citrus edge
Tip: Add salt gradually and taste as you go; it's much easier to add than to remove
9
Serve with fresh toppings
- Ladle the soup into bowls.
- Serve hot with any combination of optional toppings: a dollop of sour cream (adds richness), a handful of fresh cilantro (adds freshness and brightness), lime wedges (for extra citrus), or crispy tortilla strips (for texture).
- These toppings provide wonderful contrasts to the warm, smoky, earthy soup.
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Ready when: soup is ladled into serving bowls with toppings arranged
Tip: Add toppings just before serving so they don't wilt or get soggy

Good to know

Tips

Toasting the cumin and paprika is not optional—it builds depth and prevents a dusty, raw spice flavor that many home cooks dislike
Start with just 1 chipotle pepper if you are sensitive to heat, then use 2 or more next time if you want it spicier
For a brothier, lighter soup, use 5–6 cups of broth instead of 4; for a thicker, more stew-like soup, reduce the broth to 3 cups
Squeeze lime juice just before serving for maximum brightness and freshness—adding it during cooking diminishes the citrus punch

Make ahead

This soup actually improves with time as flavors deepen and meld further. Make it up to 2 days ahead and store in the refrigerator in an airtight container. The flavors will be even richer the next day. Reheat gently on the stovetop with a splash of broth to restore the consistency.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container (leave 1 inch of headspace for expansion). To reheat: thaw overnight in the refrigerator if frozen. Warm gently on the stovetop over medium heat, stirring occasionally and adding a splash of vegetable broth or water to restore the original consistency. Alternatively, microwave in a bowl, stirring halfway through.

Substitutions

black beans, canned → Kidney beans or pinto beans (canned, same quantity). Same cooking time; slightly different earthy flavor profile
tomatoes, crushed (canned) → About 1.5 lbs (680 g) fresh tomatoes, chopped and crushed. Use during tomato season for the best flavor; summer heirloom tomatoes work beautifully
vegetable broth → Chicken broth or low-sodium chicken stock. Creates a more savory depth; use 4 cups just as directed
chipotle peppers in adobo sauce → 1–2 jalapeños, seeded and minced, or 1–2 dried ancho chiles (soaked and puréed). Adjust heat to taste; jalapeños are fresher and less smoky, ancho chiles are sweeter and more earthy