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Spicy Black Bean Soup

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
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1 1/2 tablespoons vegetable oil

2 cloves garlic, finely chopped 

1 medium onion, chopped 

1/2 jalapeno, finely chopped 

Kosher salt

3/4 teaspoon ground cumin 

1/2 teaspoon ground coriander 

2 cups low-sodium chicken broth 

Two 15-ounce cans black beans, not drained

Fresh cilantro sprigs, for serving

Sour cream, for serving


Special equipment:
  1. Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.