Spicy Black Bean Soup

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Soup:
  • 2 tablespoons olive oil
  • 1 (4-ounce) dry-cured chorizo sausage, chopped
  • 1/2 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/2 jalapeno, seeded and diced
  • 3 (15-ounce) cans black beans, drained and rinsed
  • 1 canned chipotle chile plus 1 tablespoon adobo sauce
  • 4 cups chicken broth
  • Sliced green onions, for serving
  • Cumin Lime Sour Cream:
  • 1/2 cup lowfat sour cream
  • 1 teaspoon ground cumin
  • Juice of 1/2 a lime
  • Kosher salt and freshly ground black pepper
Directions

For the soup: Heat the olive oil in a Dutch oven over medium-high heat. Add the chorizo, onions, garlic and jalapeno and saute until tender, about 4 minutes. Add the black beans, chipotle pepper, adobo sauce and broth and simmer for 25 minutes so all the flavors can marry together.

Blend half of the soup, using either a blender or an immersion blender, leaving some whole beans for texture.

For the sour cream: Mix all the ingredients in a bowl.

Taste for seasoning and plate topped with cumin lime sour cream and sliced green onions.


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    Tasty! Followed the recipe exactly except I used Turkey smoked sausage instead of chorizo. The soup was very good however the sour cream garnish seemed to distract from the flavor. Will try again
    Very tasty! I blended all of the beans and then added another can so it would be a bit thicker and heartier. I also added about a tbsp extra adobo for the perfect amount of spice. I used Greek yogurt instead of sour cream because I like the extra tangy flavor and it's a little more healthy. Can't wait to make it again!
    Made it for the first time yesterday and it was nice and spicy! I did add one more can of beans because like the last reviewer I like my soup thicker.
    I've made this soup several times and everyone loves it. The only change I make is to add more bean so it's thicker. I find it a little thin. The cumin lime sour cream makes this dish. Yummy!!!!!!!!!!!!!!!!
    This is one of the easiest and tastiest black bean soups I have ever made. My husband loves it as well.
    Simple & yummy. Great 4 those cold nights!!!
    It's super easy to make and soo good. I left out the chorizo because Im a vegetarian, and used vegetarian chicken broth. Sadly, I only had one can of Black beans so I just reduced the amount of everything. With fresh corn tortillas for dipping, it's amazing. It's also surprisingly good cold
    Wonderfully easy and extremely tasty!
    This soup is a delight. I couldn't find the firm chorizo sausage as shown on tv so I bought what was available, a chorizo that was so soft it disintegrated as it cooked - the end result was very flavorful, though, with all the vegetables and creamy lime garnish - hope to make it again soon. Thanks!
    I never write recipe reviews, but this was seriously delicious and so simple! I used stock instead of broth, and halved the amount for a thicker soup, but stuck to the recipe exactly  
    otherwise. The flavors are incredible, it's the perfect amount of spice, and the cumin/lime sour cream is an awesome addition. I'll definitely be making this again and again.
    I recently went vegetarian so I replaced the chorizo with soy chorizo and used vegetable broth instead of chicken broth. I also replaced the sour cream with some nonfat Greek yogurt (prepared as per the recipe and added just a slice or two of avocado. It was amazing. Hands down the best black bean soup I've ever had.
    This soup was AMAZING!!!! I didn't have dried chorizo but I had some frozen beef chorizo in the freezer, which worked out well! I used extra chili peppers to make the soup extra spicy! Since I didn't enough chorizo at the beginning, I threw in soup kilbosa sausage to make it a heartier soup for dinner. My husband wanted seconds! He is not a black bean person! I'm definitely making this again!
     Oh, I read the other reviews before making the soup and did not use 4 cups of chicken soup. I wanted my soup to be thick! I used around 3 cups and after blending half of the soup. It was at the perfect consistency!
    I made this last night, LOVED IT! I did let it simmer quite a while after using the immersion blender and it did help with thickening the soup up. I also did at just a little flour too, but I will definitely make this again!!!
    I made this last weekend. I found 4 cups of chicken broth to be a bit too much and made the soup thinner than I am used to. That being said, the flavor was very good. I used the leftovers the next morning for breakfast in huevos rancheros. I toppped fried corn tortillas with the reheated bean soup (using a slotted spoon to get rid of some of the juices and topped them with sunny side up eggs, cojito cheese, and chopped onion and cilantro. Oh my goodness THAT was delicious!.
    Wow - this is extremely easy to make and tastes amazing. Don't skip the sour cream - it adds a whole extra element to the dish. I'm not a huge fan of sour cream either, for what it's worth.
    This recipe is easy and absolutely amazing!!!!!!!!! Can't wait to make it again.
    I am not a fan of black beans, and my son doesn't like beans at all, but I thought I'd try this recipe anyway. WOW, am I glad I did!! Even my son loved it, and it is now a staple recipe in our house. I am planning on making it again next week and doubling the batch so I have extras to freeze for a quick lunch. I did not use chorizo once I looked at the ingredients (salivary glands and tongue, amongst other throw-away body parts, really???. Instead, I used Jimmy Dean natural breakfast sausage that I seasoned with adobo seasoning and smoked paprika as it fried. I asked hubby later if I should just leave the sausage out in the future and he said no, it provides a nice depth to have some fat in there. An awesome recipe!! Also, the sour cream recipe is a must-do, it adds a great layer of flavor and is creamy goodness!
    We made this over the weekend and it was awesome. The sour cream topping made it very luxurious. We didn't have dry-cured chorizo so we just used the regular stuff we get at the store and it was just fine. We ended up make two batches so that we could freeze the second one. I definitely recommend this soup.
    Banging!!!!!!
    I love watching the Neelys and almost always love their food. This recipe is simple to make and is full of flavor! I went with less jalapeno than the recipe calls for and it was just the right amount of heat. Loved the cumin sour cream! I will definitely make this again.
    Amazing and Easy!!
    The Neely's are one of my favorites cooking shows and I love all their recipes...this one is a keeper and will be a regular at my table...thanks for all the great ideas in your recipes...followed the recipes as is and my family and I loved it no changes made! thanks Neely's you guys GREAT!
    I DID everythig to this recipe except add the Jalapeno and the chipotle... minus those, this was A MIGHTY TASTEY soup.... I used black pepper and onino and garlic powder with kosher salt to season and added a hand ful of corn at the end cause i made Green Onion, Cheese and Corn cornbread, it help thicken the already wonderful soup and made it better.. next time, i'll add the heat...... REALLY REALLY GOOD... and the sour cream, No cumin but it was still a really nice spin on sour cream.. will do that again, OH and i added lime zest to it and no season... Wonderful!!!!
    I made this the day I saw it on their show, and it was easy and delicious! This one will become a regular in my household.
    I made this the night I saw this. OMG it was awesome! A little hot but this was awesome! It was a big hit with the family too 
    Will make it again - Neely's r my favorite!
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