This Mexican Style Black Bean Soup is warm, hearty, and full of flavor! With black beans, fresh veggies, and tasty spices, it’s a dish that’ll make your taste buds dance!
I love how simple it is to whip up a big pot and enjoy it with some crunchy tortilla chips on the side. Trust me, it makes a cozy dinner that everyone will love! 🌟
Key Ingredients & Substitutions
Black Beans: These are the star of the soup! You can use canned black beans for convenience, or cook dried beans from scratch for a fresher taste. If you’re in a pinch, pinto beans or kidney beans work too!
Jalapeño: This adds a nice kick! If you prefer milder flavors, skip it or use a small amount. For extra heat, add more jalapeño or even a serrano pepper!
Vegetable Broth: This gives a rich flavor. You can use chicken broth instead if you’re not keeping it vegetarian. For a low-sodium option, choose low-sodium broth.
Cilantro: Fresh cilantro is perfect for garnish, but if you’re not a fan, try chopped green onions or avocado for a similar freshness.
Smoked Paprika: This adds depth to the soup. If you don’t have it, regular paprika works, but the smoky flavor won’t be the same. A small dash of liquid smoke could replace it.
How Do I Get the Right Texture for My Soup?
Getting the perfect texture is key to a great black bean soup. The goal is to have a balance between smooth and chunky!
- After simmering, use an immersion blender to blend part of the soup. This thickens it while still leaving some whole beans for texture.
- If you don’t have an immersion blender, scoop half the soup into a regular blender, puree it, and return it to the pot.
- Always blend in batches to avoid overflow, and be careful of hot liquids.
This technique gives you a creamy soup with hearty bits throughout, making every spoonful exciting!
Mexican Style Black Bean Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 3 (15-oz) cans black beans, drained and rinsed
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 (14.5-oz) can diced tomatoes with green chilies
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- Juice of 1 lime
For the Toppings:
- Fresh cilantro, chopped (for garnish)
- Sour cream or Mexican crema (for garnish)
- Tortilla chips (optional, for serving)
How Much Time Will You Need?
This delicious Mexican Style Black Bean Soup takes about 15 minutes to prep and another 30 minutes to cook. You’ll have a warm and comforting meal ready in under an hour!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, which should take about 5 minutes. Next, stir in the minced garlic and jalapeño (if using) and sauté for an additional 1-2 minutes until fragrant.
2. Add the Spices:
Now it’s time to add some flavor! Sprinkle in the ground cumin, smoked paprika, chili powder, and dried oregano. Stir everything together for about 1 minute, allowing the spices to coat the vegetables and release their wonderful aromas.
3. Combine the Main Ingredients:
Add the drained and rinsed black beans, vegetable broth, and can of diced tomatoes (with their juices) into the pot. Give it a good stir to combine all the ingredients.
4. Let It Simmer:
Bring the soup to a gentle boil over medium-high heat. Then, reduce the heat to low and let it simmer uncovered for about 20-25 minutes. This will help all those wonderful flavors meld together.
5. Blend for Texture:
Using an immersion blender, carefully blend part of the soup to thicken it while leaving some beans whole for that nice texture. If you don’t have an immersion blender, you can transfer half of the soup to a regular blender, puree it, and then return it to the pot.
6. Season and Serve:
Season the soup with salt and pepper to taste, and add the lime juice for a zesty kick. Serve the soup hot in bowls, garnished with a swirl of sour cream or Mexican crema and a sprinkle of fresh cilantro. If desired, offer some tortilla chips on the side for dipping or crunching on top!
Enjoy this comforting, spicy, and flavorful Mexican Black Bean Soup with friends and family! 🍲🌿
Can I Use Canned Black Beans Instead of Dried?
Absolutely! Canned black beans are perfect for this recipe. Just make sure to drain and rinse them before adding them to the soup to reduce excess sodium and improve flavor.
How Can I Make This Soup Spicier?
If you want to kick up the heat, you can add more jalapeño or use a hotter variety like a serrano pepper. Additionally, consider adding a dash of cayenne pepper or hot sauce before serving for an extra kick!
Can I Freeze Leftovers?
Yes, this soup freezes well! Just let it cool completely, then store it in an airtight container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and heat slowly on the stove.
What Should I Serve with This Soup?
This black bean soup pairs wonderfully with tortilla chips, cornbread, or a simple salad. You can also serve it over rice for a heartier meal!
