Spicy Black Bean Soup

12 Ratings
Recipe courtesy ofValerie Bertinelli

Total: 35 min Cook: 25 min

Yield: 4 servings

Level: Easy



  • 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: Blender

  • 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.

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When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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12 Ratings

Karen G.
Made this last night. Substituted a can of green chilies for the jalapeno but otherwise followed recipe. It was absolutely delicious! My daughter and I both had seconds. I've tried several of Valerie's recipes now and they've all been easy to make and turned out great. Thanks Valerie! As a side note, an immersion blender is a good investment (and really easy to use) so you don't need to transfer hot soup to a blender. See All Reviews Post Review

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