Chipotle Black Bean Soup

13 Feb

chipotle black bean soup

On Sundays, I love making huge pots of hearty soups to have for lunch throughout the week. Having this food stockpiled feels like a secret arsenal, a little extra something for a healthy midday energy burst. And many soups actually improve after sitting in the refrigerator for a couple days as the different flavors have a chance to meld together. This black bean soup is simple but delicious, meaning that even on my lazier Sundays, it’s an easy option to give me a head start for the week. I nearly always have all these ingredients on hand in my kitchen, too, so this is a good recipe for when I’ve gone a little too long without grabbing fresh groceries. Chipotle peppers in adobo sauce are a staple in my kitchen; their smoky spiciness adds a welcome depth to many dishes, and this soup is no exception. I usually like to top off my bowl with cilantro and sour cream, but there’s a lot of room for topping variety (which can also help prevent this soup from feeling boring by the time Friday rolls around). Green onions, grated cheese, diced avocado, or even a fried egg can perch atop this tasty soup.

Chipotle Black Bean Soup
Yield: 4 – 6 servings


  • 1 Tbsp olive oil*
  • 1 large onion, diced
  • 4 – 5 cloves garlic, minced
  • 1 chipotle pepper, minced
  • 1 tsp adobo sauce (from chipotle peppers can)**
  • 1 1/2 Tbsp chili powder
  • 1 1/2 Tbsp ground cumin
  • 1 Tbsp oregano
  • 2 large (28 – 32 ounce) cans black beans, drained and rinsed
  • 1 large (28 – 32 ounce) can diced tomatoes
  • 2 – 3 cups stock***
  • juice from 1 lime
  • 1/4 cup cilantro, finely chopped
  • salt and pepper, to taste

*Or my usual favorite, bacon fat.
**Omit for a less spicy soup.
***Adjust amount based on how thick you want your finished soup to be.


  1. In a large pot or dutch oven, heat 1 Tbsp olive oil over medium heat, then sautee 1 large onion, diced until translucent.
  2. Add 4 – 5 cloves garlic, minced, 1 chipotle pepper, minced, 1 tsp adobo sauce (from chipotle peppers can), 1 1/2 Tbsp chili powder, 1 1/2 Tbsp ground cumin, and 1 Tbsp oregano. Sautee until fragrant, about 30 seconds to 1 minute.
  3. Stir in 2 large (28 – 32 ounce) cans black beans, drained and rinsed, 1 large (28 – 32 ounce) can diced tomatoes, and 2 – 3 cups stock. Bring to a boil, then reduce heat and let simmer until the beans are softened and the soup has thickened, about 15 – 20 minutes (and longer won’t hurt), adding more stock if needed.
  4. Stir in juice from 1 lime, 1/4 cup cilantro, finely chopped, and salt and pepper, to taste.
  5. Transfer to a blender or use an immersion blender to puree the soup to desired consistency. Serve topped with additional cilantro and sour cream, if desired.

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6 Responses to “Chipotle Black Bean Soup”

  1. Eric Himmelreich June 14, 2012 at 4:11 pm #

    I made this a couple days ago, except I a fresh jalapeño pepper instead of chipotle. Still tasty if a little bit spicy

    • Claire June 14, 2012 at 4:12 pm #

      I’ve found that jalapenos can vary a lot in their spice level so sometimes you have to be careful! Glad to hear you enjoyed it.

Trackbacks and Pingbacks

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