Black Bean Chili Soup
A hearty black bean chili soup packed with smoky flavors, tender vegetables, and a hint of sherry. Perfect for comforting gatherings or weeknight dinners.
Ingredients
Instructions
- Soak the black beans overnight.
- Cook the beans in a pressure cooker until tender, but not too soft.
- Puree half of the beans to create a thick liquid.
- Add the bean puree to the remaining whole beans.
- Brown the onions to taste.
- Parboil the carrots in small chunks.
- Add the chicken broth and sherry to the bean mixture.
- Add all seasonings, such as chili powder, hot red pepper, cumin powder, and oregano, to taste.
- Add the carrots and corn to the soup stock.
- Store the soup overnight.
- Reheat and simmer the soup the next day.
- Serve and enjoy!
Tips & Substitutions
For a richer flavor, consider using smoked paprika or adding diced bell peppers. If you prefer a vegetarian version, substitute the chicken broth with vegetable broth and add diced tomatoes for extra texture. Adjust the chili powder based on your spice preference, and consider garnishing with fresh cilantro or avocado for added freshness.
Serving Suggestions
Serve the Black Bean Chili Soup with warm crusty bread or over a bed of rice for a complete meal. It pairs beautifully with Easy Chicken Tortilla Bake or a fresh side salad for added crunch. For a fun twist, top with shredded cheese, sour cream, or sliced jalapeños to enhance the flavors.
Storage & Reheating
Store leftover Black Bean Chili Soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water or broth if the soup has thickened. It can also be frozen for up to 3 months; thaw before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean Chili Soup contains roughly 1050 calories, with 40g protein, 215g carbohydrates, and 10g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (212% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 967mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned black beans instead of dried ones?
Yes, you can use canned black beans for convenience. If using canned beans, skip the soaking and cooking steps, and simply rinse and drain them before adding to the soup. Adjust the cooking time as needed since canned beans are already cooked.
How can I make this soup spicier?
To add more heat, incorporate diced jalapeños or a dash of cayenne pepper when adding the seasonings. You can also use a spicier chili powder or add hot sauce to taste. Remember to taste as you go to achieve your desired spice level.
What can I serve with Black Bean Chili Soup?
This soup is versatile and can be served with tortilla chips, cornbread, or over rice. For a complete meal, consider pairing it with Mexican Turkey Casserole or a simple green salad dressed with lime vinaigrette to balance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).