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Spicy Black Bean Soup with Poached Eggs

  • Level: Easy
  • Total: 55 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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1 tablespoon oil

1 small red onion, diced 

2 celery ribs, diced 

1 red bell pepper, diced 

1 chipotle pepper in adobo sauce, minced 

1 tablespoon chili powder 

1 teaspoon ground cumin 

3 cups low-sodium vegetable broth 

Two 15-ounce cans black beans 

One 15-ounce can diced tomatoes 

2 limes, zested and juiced 

Salt and pepper, to taste

4 large eggs 

Chopped fresh cilantro, for garnish 


  1. Heat the oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the onion, celery and bell pepper and cook, stirring, until they begin to soften, 4 to 5 minutes. Add the chipotle pepper, chili powder and ground cumin and cook, stirring, for an additional 30 seconds. Add the vegetable broth, black beans and diced tomatoes. Bring the mixture to a simmer, reduce the heat to medium and cook for about 15 minutes.
  2. Add the lime zest and juice and season with salt and pepper to taste.
  3. Use a spoon to create 4 small wells in the soup. Crack each egg into a small bowl and carefully drop one egg into each of the wells. Cover and cook until the eggs are set to your liking, about 5 minutes. Top with the fresh cilantro and scoop 1 egg into each of 4 bowls, then divide the rest of the soup among the bowls and serve.
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