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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Mexican Style Black Bean Soup

[heart_this] · Mar 2, 2023 · 6 Comments

Mexican Style Black Bean Soup

A smooth and creamy Mexican style black bean soup with smoky chipotles, cumin, and oregano.

This Mexican style black bean soup is one of my favourite quick and easy soups that I make all the time! It’s a super simple recipe where veggies, in this case onions and peppers, are cooked before adding broth, beans, and tomatoes and simmering a little. The soup is seasoned with garlic, paprika, cumin, chipotle chilies in adobo sauce, oregano, worcestershire sauce, and soy sauce, making for one flavour packed soup! You can either leave the beans whole, or you can puree some of them to make the soup creamy with some texture, or you can puree everything for a smooth soup! This is the quick version which uses canned beans but it also works really well when starting with dried beans that are soaked, and cooked. I like to garnish the soup with crema, crumbled cheese, cilantro and corn chips but you can use your favourite Mexican style toppings!

Mexican Style Black Bean Soup

Mexican Style Black Bean Soup

Mexican Style Black Bean Soup
Mexican Style Black Bean Soup

Mexican Style Black Bean Soup

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

A smooth and creamy Mexican style black bean soup with smoky chipotles, cumin, and oregano.

ingredients
  • 1 tablespoon oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 chipotle chilies in adobo sauce, chopped
  • 4 cups vegetable broth (or beef broth or chicken broth)
  • 3 (14.5 ounce) cans black beans, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes
  • 1 teaspoon oregano
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 tablespoon lime juice (or apple cider vinegar)
  • salt and pepper to taste
  • 2 tablespoons cilantro, chopped (optional)
directions
  1. Heat the oil in a large saucepan over medium-high heat, add the onion and bell pepper, and cook until tender, about 5-7 minutes.
  2. Add the garlic, cumin, paprika, and chipotle chilies in adobo, and cook until tender, about a minute.
  3. Add the broth, beans, tomatoes, oregano, worcestershire sauce, and soy sauce, bring to a boil, reduce the heat and simmer for 10 minutes.
  4. Puree some, or all, of the soup with a stick blender or in a food processor or in a blender.
  5. Add the lime juice and season with salt and pepper to taste before mixing in the cilantro and enjoying.
Option: Use 1 pound dried beans that were soaked overnight and simmer, covered, until tender, in step 3.
Option: Add chorizo!
Option: Add bacon!
Option: Add 1/2 cup lentils and 1 additional cup broth.
Option: Add 1/2 cup quinoa and 1 additional cup broth.
Option: Garnish with crumbled queso fresco or feta.
Option: Melt cheese into the soup!
Option: Garnish with crema or sour cream.
Option: Mix sour cream into the soup!
Option: Garnish with tortilla chips or corn chips.
Option: Garnish with pepitas.
Option: Garnish with avocado.
Nutrition Facts: Calories 373, Fat 5g (Saturated 0.5g, Trans 0), Cholesterol 0, Sodium 992mg, Carbs 64g (Fiber 25g, Sugars 7g), Protein 21g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Pumpkin Chorizo and Black Bean Soup
Pumpkin and Black Bean Soup
Venezuelan Black Bean and Chorizo Soup
Jalapeno Popper Bacon and Bean Soup
Bacon and Bean Soup
Rosemary and Roasted Garlic White Bean Soup
Black Bean and Roasted Pepper Soup

Food, Gluten-free, Mexican, One-Pan, One-Pot, Recipe, Soup, Vegetarian

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Reader Interactions

Comments

  1. Riek says

    March 4, 2023 at 5:05 pm

    This soup is excellent! I made a batch (vegetarian stock) and found it very tasty, as did the friend I shared it with. Thank you!

    Reply
  2. Kevin B says

    March 9, 2023 at 7:03 pm

    Closetcooking is my go to place for recipes when I am in doubt. I have to say this one, I had to toss. It was just way too hot, even though I followed the directions completely. After having to toss it ….I think what I did wrong (for our taste): when chopping the chills in adobe…I should have removed the seeds AND used half.

    If this is not the issue, what did I do wrong? The taste was EXCELLENT, just could not stand the spiciness. Sorry.

    Reply
  3. Free says

    March 9, 2023 at 11:49 pm

    I made this with a pound of chicken chorizo and 1 cup of sour cream. I substituted the chipotle chilies with 1 1/2 teaspoons of brown chipotle powder. The chipotle flavor was there with a little twang. I used a handheld immersion blender to partially liquify the beans to make it a more chunky version. I will use what’s leftover as a hot dip, maybe with extra sharp cheddar cheese on top. This is a good recipe.

    Reply
  4. Sabrina says

    March 11, 2023 at 4:43 pm

    great, thank you, eat a lot of pintos and black beans as part of my diet, and it’s definitely nice to have them in a different way – soup!

    Reply
  5. anolinde says

    March 12, 2023 at 6:51 pm

    Is the oregano dried or fresh?

    Reply
    • kevin says

      March 13, 2023 at 11:00 am

      I use dried oregano, though fresh would also work. (Use 2 to 3 times as much fresh.)

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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