Mexican Style Black Bean Soup

Rich, hearty, and full of bold flavor, this Mexican Style Black Bean Soup is the perfect combination of comfort food and nutritious eating. Made with pantry staples like canned black beans, tomatoes, onion, garlic, and chipotle pepper, it’s a simple yet deeply satisfying dish that comes together quickly. Whether you’re looking for a light lunch, a meatless dinner, or a flavorful side dish, this soup delivers every time. With the addition of oregano, stock, and a touch of chipotle, you get a smoky, savory depth that makes it taste like it simmered for hours—even though it’s ready in under 30 minutes.

This recipe is also incredibly versatile. It’s naturally vegetarian and easily vegan when using vegetable stock, yet it’s hearty enough to please any palate. The use of chipotle adds a subtle kick and smoky complexity without overwhelming the dish, while the combination of fresh tomatoes, garlic, and onion gives it a homemade richness that outshines any canned soup. It’s perfect on its own or topped with avocado, sour cream, or tortilla strips for an added layer of indulgence. Warm, comforting, and endlessly adaptable, this black bean soup is a staple for easy weeknight meals or weekend meal prepping.

Why You’ll Love This Recipe

Quick and easy

It uses simple ingredients and comes together fast, perfect for busy days.

Deep, bold flavor

Chipotle and oregano add smoky depth, making it taste like it simmered for hours.

Nutritious and filling

High in fiber and plant-based protein, it’s both healthy and satisfying.

Customizable heat

Adjust the chipotle for just the right level of spice to suit your taste.

Ideal for leftovers

The flavor improves with time, making it great for make-ahead meals.

this …

Ingredients

• Black beans
• Tomatoes
• White onion
• Garlic cloves
• Chipotle pepper
• Stock
• Oregano
• Salt
• Black pepper

Variations

Add more veggies

Stir in diced bell peppers, zucchini, or corn for extra texture and nutrients.

Make it creamy

Blend with a bit of sour cream or coconut milk for a creamy version.

Protein boost

Top with grilled chicken or stir in quinoa for a protein-rich meal.

Add citrus

Finish with lime juice or zest for a bright, zesty finish.

Toppings galore

Customize with avocado, tortilla strips, shredded cheese, or cilantro.

How to Make the Recipe

Step 1

Roughly chop the tomatoes, onion, and garlic.

Step 2

In a skillet or saucepan, sauté the onion and garlic over medium heat until softened and fragrant.

Step 3

Add the tomatoes and cook until they start to break down and release their juices.

Step 4

Transfer the cooked vegetables to a blender. Add black beans, chipotle pepper, stock, oregano, salt, and black pepper.

Step 5

Blend until smooth or to your desired texture. For a chunkier soup, pulse instead of fully blending.

Step 6

Pour the blended mixture back into the pot and simmer for 10–15 minutes to allow flavors to meld.

Step 7

Taste and adjust seasoning as needed. Serve hot with your favorite toppings.

Tips for Making the Recipe

• Use fire-roasted tomatoes for an extra smoky layer of flavor.
• Rinse and drain canned black beans well to reduce sodium and enhance taste.
• Blend only part of the soup if you prefer a chunkier consistency.
• Add more stock for a thinner soup or less for a thicker, stew-like texture.
• Prepare in advance for deeper flavor—it’s even better the next day.

How to Serve

Serve Mexican Style Black Bean Soup hot, topped with diced avocado, fresh cilantro, a dollop of sour cream, or crispy tortilla strips. It also pairs wonderfully with warm cornbread, a grilled cheese sandwich, or as a starter before a taco night. Serve it in small cups as an appetizer or in generous bowls as a main course.

Make Ahead and Storage

Storing Leftovers

Keep soup in an airtight container in the refrigerator for up to 4 days. Stir well before reheating.

Freezing

Freeze in portions using freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat on the stovetop over medium heat until warmed through, or microwave in a microwave-safe bowl, stirring halfway through.

FAQs

1. Can I use dried black beans instead of canned?

Yes, just be sure to soak and cook them fully before using. You’ll need about 2 cups of cooked beans.

2. How spicy is this soup?

It’s mildly spicy. Adjust the amount of chipotle to control the heat.

3. Can I make this soup vegan?

Yes, simply use vegetable stock and avoid any dairy toppings.

4. What’s a good substitute for chipotle pepper?

Try smoked paprika or a small amount of chili powder if you don’t have chipotle.

5. Can I freeze this soup?

Yes, it freezes very well. Just cool it completely before freezing.

6. Do I need to blend the soup?

Blending creates a smooth, creamy texture, but you can leave it chunky or do a mix of both.

7. What kind of stock should I use?

Either chicken or vegetable stock works. Use vegetable stock for a vegetarian/vegan version.

8. How can I thicken the soup?

Simmer uncovered to reduce, or add a few extra beans and blend.

9. What toppings go well with this soup?

Avocado, sour cream, shredded cheese, tortilla strips, and lime juice are all great choices.

10. Can I double the recipe?

Yes, it scales up easily and makes excellent leftovers.

Conclusion

This Mexican Style Black Bean Soup is a flavorful, healthy, and versatile dish that belongs in every home cook’s rotation. With minimal ingredients and maximum impact, it’s ideal for busy nights, meal prep, or when you’re craving something warm and comforting with a touch of spice. Whether you serve it on its own or dressed up with toppings, this soup brings the rich flavors of Mexican cuisine to your table in a wholesome and satisfying way.

Print