Spicy Black Bean Soup

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. Blend half of the soup, using either a blender or an immersion blender, leaving some whole beans for texture.
  3. For the sour cream: Mix all the ingredients in a bowl.
  4. Taste for seasoning and plate topped with cumin lime sour cream and sliced green onions.
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