Smoky Chipotle Black Bean Soup
Smoky Chipotle Black Bean Soup is a rich, bold, and hearty dish packed with deep, smoky flavors from chipotle peppers, cumin, and black beans. It's a simple one-pot meal that delivers warmth and spice with every bite.
Equipment
- Large pot For cooking the soup
- Immersion Blender For blending the soup (optional)
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 cans black beans drained and rinsed
- 3 cups vegetable broth
- 1 tablespoon chipotle peppers in adobo sauce chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- 1 tablespoon lime juice freshly squeezed
- ¼ cup cilantro chopped
- ¼ cup queso fresco crumbled, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Add chipotle peppers, smoked paprika, cumin, salt, and black pepper. Stir well and cook for 1 minute to toast the spices.
- Pour in the vegetable broth and add the black beans. Bring to a gentle simmer and cook for 15 minutes.
- Blend part of the soup with an immersion blender for a creamier texture, or leave it chunky if preferred.
- Stir in the fresh lime juice and taste for seasoning, adjusting as needed.
- Ladle into bowls and garnish with chopped cilantro and crumbled queso fresco if desired.
Notes
- For a spicier soup, add extra chipotle peppers or a dash of cayenne.
- Leftovers can be stored in the fridge for up to 3 days.
- Serve with tortilla chips, cornbread, or a side of Mexican rice.
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