Spicy Black Bean Soup

Total Time:
50 min
20 min
30 min

4 to 6 servings

  • 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

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.

View All

Cooking Tips
More Recipes and Ideas
4.9 28
Delicious!!!! I did use four cans of black beans. item not reviewed by moderator and published
Good,  not too spicy, could use a whole jalapeno, imo. I used my immersion blender and the brought the soup back to barely a boil before serving. I cooked my own black beans (used 3/4 of a 1 lb. bag, edible product and it was thick enough with about 3 c.homemade primo chicken stock----have to clean out my freezer!), garnished it  with sour cream, chopped red, yellow, and orange bell  peppers and chopped cilantro, no lime on hand.Yum! Served this with simple cheese quesadilla triangles for dinner. could be for lunch....leftovers! item not reviewed by moderator and published
Loved this recipe. I simmered it for almost an additional 10 minutes, until it was my desired thicker consistency. Easy and flavorful...the addition of the sour cream and green onions took it to the next level. The only change is that I threw in the garlic at the last minute of sauteing so that it didn't become bitter. Not just a keeper....I'm planning on using this in our next soup cook-off.... My family loves big flavors and this delivers. Great recipe from the Neelys! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!!!!!!!!!!!!!! item not reviewed by moderator and published
This is one of the easiest and tastiest black bean soups I have ever made. My husband loves it as well. item not reviewed by moderator and published
Simple & yummy. Great 4 those cold nights!!! item not reviewed by moderator and published
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 item not reviewed by moderator and published

Not what you're looking for? Try:

Pumpkin and Black Bean Soup

Recipe courtesy of Rachael Ray