Black Bean Soup

An easy recipe full of bold mexican flavors topped with cilantro, onion and sour cream

easy black bean soup recipe - @mystylevita There’s a restaurant here in Atlanta called Roaster’s that I just love and dine at often. It’s nothing special at all, just a rotisserie chicken place that has great sides and is really a solid hole in the wall. It’s not far from my house, so it’s always been an easy dinner option. It was my go to for dinner on the way home from the airport on late night work trips for an easy healthy meal that I wouldn’t feel guilty about. One of my favorite things on their menu is their black bean soup. It’s thick and slightly spicy and warms you up on a cold day. I’ve always wanted to try to make it at home so that I can have it whenever I want without leaving the house! This recipe is so easy, healthy and vegetarian (make it vegan by omitting the dairy products and you’re set!). You can really play around with it as well by adding in your favorite toppings or making it a little more spicy if you like. The chipotle in adobo sauce does a lot of that for you but amp it up with an extra chipotle, or adding jalapeno’s if you can handle the heat!

I topped mine with a little sour cream to cut the spiciness, a little sharp cheddar, fresh cilantro and red onions. It made for the perfect weeknight dinner and can be served with chips and salsa for lunch, or alongside grilled flank steak and corn for dinner. This is one you’ll want to bookmark and make over and over again for the easiest soup or one pot meal.easy black bean soup recipe - @mystylevita easy black bean soup recipe - @mystylevita

Spicy Black Bean Soup
Serves 6
A spicy Mexican black bean soup (vegetarian).
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 2 tbsp olive oil
  2. 1 onion chopped
  3. 6 garlic cloves chopped
  4. 1 chipotle in adobo sauce (2 for extra spice)
  5. 1 tbsp adobo sauce
  6. 4 15oz cans of black beans (drained and rinsed)
  7. 1 4oz can of diced green chiles
  8. 4 cups of vegetable broth/stock (use less for a thicker soup)
  9. 1 tbsp chili powder
  10. 1 1/2 tbsp cumin
  11. Juice of 1 lime
  12. Zest of 1 lime
  13. 1/4 bunch of cilantro, chopped
  14. Salt and pepper to taste
  1. In a small food processor, blend together chipotle with adobo sauce and splash of vegetable broth.
  2. Heat oil in a large dutch oven over medium heat and sauté onions until translucent. Add in garlic and sauté for a 2-3 minutes. Add in chiles, beans, spices, broth and chipotle mixture. Let simmer for 20 minutes.
  3. For a thicker soup, use an immersion blender and mix to your desired thickness. If you'd like an even thicker soup, take some soup and add to a small bowl and add in 2-3 tbsp of flour, whisk, then add back in.
  4. Finish with lime juice, zest and cilantro and serve.
  5. Top soup with red onions, sour cream, cheese, cilantro, avocado etc.
Adapted from Little Spice Jar
Adapted from Little Spice Jar
My Style Vita



10 Comments | February 23, 2016

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