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Smoky Black Bean Bisque

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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 4 to 6 servings
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2 tablespoons extra-virgin olive oil

1/2 cup chopped carrot

1/2 cup fresh or frozen corn kernels (if fresh, from about 1 ear of corn) 

1/2 cup chopped onion

Kosher salt 

2 cloves garlic, finely chopped 

2 teaspoons chile powder 

1 teaspoon ground cumin 

Two 15-ounce cans black beans, rinsed and drained 

1 canned chipotle pepper in adobo sauce, chopped, plus 2 tablespoons adobo sauce 

1 quart (4 cups) hot vegetable or chicken stock 

2 tablespoons fresh lime juice 

Fresh cilantro leaves, for garnish 

Sour cream, for garnish 


  1. In a large saucepan, heat the oil over medium heat. Add the carrot, corn and onion and cook until the vegetables being to soften, about 8 minutes. Season with salt.
  2. Add the garlic, chile powder and cumin and cook until the spices are fragrant, about 1 minute. Add the beans, chipotle and adobo sauce and stir just to combine. Pour in the stock and 1 cup water. Bring to a simmer and cook until thick and creamy, 35 to 40 minutes.
  3. Stir in the lime juice and season with salt, if necessary. Puree the hot soup with a hand blender, if desired, or leave chunky. Serve in soup bowls with the cilantro and a dollop of sour cream.