Spicy Mexican Black Bean Soup
A vibrant and spicy black bean soup with fresh cilantro and smoky chili flavor, perfect for a quick, hearty vegetarian meal or starter with bold Mexican influences.
Ingredients
Instructions
- Mince the hot chili pepper in a food processor or blender.
- Add the black beans, stewed tomatoes with their liquid, chicken broth, and cilantro to the processor and pureé until smooth.
- Transfer the mixture to a small pan or microwave-safe dish and heat until hot.
- Serve immediately.
Tips & Substitutions
For a milder version, use a less spicy chili pepper or omit it altogether. You can substitute vegetable broth for chicken broth to make this dish vegetarian. Fresh lime juice can also elevate the flavors. If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is, adding in some corn for texture. This soup pairs beautifully with Easy Fajitas.
Serving Suggestions
This Spicy Mexican Black Bean Soup is delicious on its own, but can also be topped with diced avocado, sour cream, or shredded cheese for extra creaminess. Serve with tortilla chips for crunch or alongside a fresh salad. It also pairs well with Mexican recipes like Chicken Tortilla Pie for a hearty meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, or microwave it in short intervals, stirring in between, until heated through. If the soup thickens too much, add a splash of chicken broth or water.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Mexican Black Bean Soup contains roughly 196 calories, with 13g protein, 36g carbohydrates, and 2g fat. It is an excellent source of vitamin C (222% of the Daily Value), iron (80% of the Daily Value), and potassium (41% of the Daily Value), and a good source of vitamin A. It also contributes 8g of dietary fiber toward your daily target.
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 dried black beans instead of canned?
Yes, you can use dried black beans. Soak them overnight and cook them until tender before using. You will need about 1 1/2 cups of cooked beans to replace a 15 oz. can. Adjust the broth accordingly, as cooked beans may require more liquid.
How can I make this soup spicier?
To increase the heat, consider adding more hot chili peppers or a dash of cayenne pepper. You can also include jalapeño or even a few dashes of hot sauce while blending the ingredients for an extra kick.
Is this soup gluten-free?
Yes, this Spicy Mexican Black Bean Soup is naturally gluten-free as none of the ingredients contain gluten. However, always check labels on canned products to ensure they are processed in a gluten-free facility if you have severe gluten intolerance.
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).