Description
This deliciously flavorful black bean soup is easy to make in just 30 minutes using canned beans and pantry-friendly ingredients. It’s hearty, healthy, and perfect for a quick and comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 (14 ounce) can fire-roasted diced tomatoes with juices
- 3 (14 ounce) cans black beans, drained and rinsed
- 1 (4 ounce) can diced green chilies with juices
- 1/2 red bell pepper, chopped
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice
- Salt and pepper, to taste
- Toppings (optional): chopped cilantro, sour cream, tortilla strips, avocado
Instructions
1. Add the olive oil and chopped onion to a soup pot and sauté over medium heat for 5–7 minutes until softened and lightly browned.
2. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the broth, diced tomatoes with juices, black beans, green chilies with juices, red bell pepper, chili powder, smoked paprika, and cumin.
4. Increase heat to high and bring the soup to a boil.
5. Cover the pot with the lid slightly open, reduce heat, and simmer for 8–10 minutes.
6. Use an immersion blender to blend most of the soup for a creamier texture, or transfer part of the soup to a blender and carefully blend.
7. Stir in the lime juice and season with salt and pepper to taste.
8. Serve hot with your favorite toppings like cilantro, avocado, tortilla strips, or sour cream.
Notes
This soup can be fully blended for a smooth texture or left slightly chunky.
To make it spicy, add 1/2 teaspoon cayenne pepper or use spicy green chilies.
Great for meal prep—leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.
This recipe is easily doubled to serve a larger group.
Nutrition information does not include optional toppings.
Nutrition
- Serving Size: 1 bowl