Black Bean and Chipotle Soup

Warm, smoky, and deeply satisfying, this Black Bean and Chipotle Soup is the perfect blend of hearty comfort and bold flavor. Packed with protein-rich black beans, fire-roasted tomatoes, and the signature kick of chipotle peppers in adobo, this soup is a savory sensation that's both nutritious and irresistible. A touch of cumin, oregano, and paprika enhances the earthy undertones, while a splash of fresh lime juice adds a tangy brightness. Partially blended for a creamy yet textured consistency, this one-pot wonder is ready in just 45 minutes and ideal for busy weeknights. Finish it off with cilantro, sour cream, and crunchy tortilla chips for a crowd-pleasing meal that’s loaded with flavor and perfect for meal prep. Whether you're looking for a wholesome vegan recipe (use plant-based yogurt!) or a quick, wholesome dinner, this chipotle-infused soup is guaranteed to spice up your repertoire.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 peppers chipotle peppers in adobo sauce, chopped
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 4 cups black beans, cooked and drained (or canned, rinsed)
• 4 cups vegetable broth
• 1 can (14 ounces) fire-roasted tomatoes, diced
• 2 tablespoons lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 0 to taste sour cream or plain Greek yogurt (optional, for garnish)
• 0 to taste tortilla chips (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.

Step 3

Stir in the minced garlic and chopped chipotle peppers, cooking for an additional 1-2 minutes until fragrant.

Step 4

Add the ground cumin, dried oregano, and paprika to the pot. Stir to coat the vegetables in the spices.

Step 5

Pour in the black beans, vegetable broth, and fire-roasted tomatoes, stirring to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low. Simmer for 20 minutes, allowing the flavors to meld together.

Step 7

Using an immersion blender, partially blend the soup to reach your desired consistency, leaving some beans whole for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and then return it to the pot.

Step 8

Stir in the lime juice, salt, and black pepper. Taste and adjust seasonings if needed.

Step 9

Serve hot, garnished with fresh cilantro, a dollop of sour cream or Greek yogurt, and tortilla chips if desired.

Nutrition Facts

Serving size	2122.6 grams (2122.6g)

Amount per serving	% Daily Value*
Calories	1511

Total Fat 26.20g	34%
Saturated Fat 6.70g	34%
Polyunsaturated Fat 2.90g
Cholesterol 15mg	5%
Sodium 4959mg	216%
Total Carbohydrate 251.00g	91%
Dietary Fiber 72.20g	258%
Total Sugars 22.80g
Protein 80.10g	160%

Vitamin D 0IU	0%
Calcium 638mg	49%
Iron 25mg	139%
Potassium 4448mg	95%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.1%

Protein: 20.5%

Carbs: 64.4%