Mexican Black Bean Soup Recipe | Yummly
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Mexican Black Bean Soup

Rachael: "So good!! and easy! definitely will make again. I…" Read More
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  • 1 can black beans (2 cups of beans)
  • 2 tomatoes
  • 1/2 white onion
  • 2 garlic cloves
  • 1/2 chipotle pepper
  • 1 1/2 cups stock
  • 1/4 teaspoon oregano
  • 1/2 teaspoon salt
  • black pepper
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    NutritionView More

    Sodium70% DV1670mg
    Fat3% DV2g
    Protein41% DV21g
    Carbs19% DV56g
    Fiber76% DV19g
    Calories310Calories from Fat20
    Total Fat2g3%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat20
    Total Carbohydrate56g19%
    Dietary Fiber19g76%
    Vitamin A30%
    Vitamin C45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Rachael 3 months ago
    So good!! and easy! definitely will make again. I used vegetable broth, I roasted 2 tomatoes and 2 serano peppers just because that’s all I had. Ended up adding more salt and some red pepper flakes. So glad I came across this recipe!
    Kristina B 4 months ago
    Simple and good! I doubled it and made some alterations. Cooked the onions first, then added garlic for couple min. Added all spices (plus 1tsp cumin) for a min, then double the chipotle (plus chipotle sauce), and tomatoes. Then beans and broth. Next time I’ll start with 2c broth and add more later. Simmered for 10 min before blending and then another 10.
    Heather Oliva a year ago
    This soup is super simple and delicious! I did add about a cup more beans and added 1 whole chipotle pepper. I only added half of the soup to the blender so it still had some whole beans. I finished with a squeeze of about 1/4 of lime.
    Benton a year ago
    Very tasty and savory if a bit thin on the first try. That was fixed by only adding 1 cup of stock rather than 1.5 cups on the next batch.
    Kelly a year ago
    I love black bean soup and this was super easy to make. I used a mixing wand and the consistency was perfect. This recipe is definitely a keeper!
    Mike Konieczny 2 years ago
    I multiplied this out to make it for a group of people. It turned out lovely. Just the right hint of heat but not over the top. Would make it again in the future. I put sour cream on top.
    Devonnae 3 years ago
    Very good! I used half as much stock as it called for to make it a little thicker yum yum yum!
    Chris H. 3 years ago
    Very nice black bean soup. The chipotle pepper gives it a perfect kick for those who like it hot, but don’t want the tears. I doubled the batch for two people and only have one serving left, so if you want a good amount of left overs, might want to triple
    B 3 years ago
    The soup was really good. I just added a teaspoon of cumin and everyone liked it. Will definitely make it again.
    Kamer 3 years ago
    I didn't have a chipotle pepper but the recipe turned out ok would be great if I followed exact
    Beth 3 years ago
    Deeeeelicious! Doubled the recipe and it was fantastic for a quick week night dinner!
    Cheyenne Pace 3 years ago
    Made this and it was awesome! I could barely tell it was vegan, and the chipotle pepper was a delicious touch! I'll be making this again for sure.
    Chey Morgan 3 years ago
    Delicious! Family loved it. Left out the peppers as my son doesn't care for the heat. But still great!!
    DeothearL Thomas 3 years ago
    Sooo good!!! I added some leftover chicken breast and topped it with avocado and cojito cheese. This is my new recipe.
    Kim 4 years ago
    Very good! It had lots of flavor.
    Patrick J. 4 years ago
    Great taste and easy to make definitely a keeper I certainly added more spice to it though, a whole poblano would be great
    Brandy Sargent 4 years ago
    This is super yummy. I doubled the batch, used six cloves of garlic, and used chicken broth. Next time I would use low sodium broth or omit the added salt. I probably should have quadrupled the batch!