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Creamy Black Bean Soup with Jalapeño, Lime, and Cilantro Recipe

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4 from 65 reviews

This hearty and flavorful Black Bean Soup is a perfect blend of spices, tender black beans, and fresh ingredients, creating a comforting and nutritious meal in just 30 minutes. It features a blend of cumin, coriander, smoked paprika, and fresh lime juice for a vibrant taste. Topped with diced avocado, cilantro, and sour cream, this soup is ideal for a satisfying lunch or dinner.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 tablespoon avocado oil
  • ½ cup yellow onion, diced finely
  • 1 jalapeño, de-seeded and membranes removed, diced
  • 4 cloves garlic, minced
  • 4 (15 ounce) cans black beans (no sodium, drained & rinsed)
  • 2 cups chicken bone broth (low/no sodium)
  • 1 avocado, diced

Spices & Seasonings

  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon dried Mexican oregano
  • ¼ teaspoon smoked paprika
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 bay leaf
  • 1 teaspoon lime juice (fresh)
  • 2 tablespoons cilantro, diced
  • ¼ teaspoon dried red pepper flakes

Toppings

  • Diced cilantro
  • Sour cream

Instructions

  1. Heat oil: Heat 1 tablespoon of avocado oil in a large Dutch oven over medium heat until shimmering.
  2. Sauté aromatics: Add ½ cup finely diced yellow onion and 1 diced, de-seeded jalapeño to the pot. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
  3. Add garlic: Stir in 4 minced garlic cloves and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
  4. Add spices: Sprinkle in 1 teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon dried Mexican oregano, and ¼ teaspoon smoked paprika. Stir to combine and toast the spices for about a minute to enhance their flavors.
  5. Add beans and broth: Pour in 4 cans of drained and rinsed black beans and 2 cups of low or no sodium chicken bone broth. Stir well to combine all ingredients.
  6. Simmer: Add 1 bay leaf, season with 1 teaspoon salt and ¼ teaspoon ground black pepper. Bring the soup to a simmer, then cover and cook for 15 minutes to allow the flavors to meld.
  7. Thicken soup: Stir and mash some of the beans against the side of the pot with a spoon to thicken the soup. If desired, use an immersion blender to blend a portion of the soup until it reaches your preferred consistency.
  8. Add fresh elements: Stir in 1 teaspoon fresh lime juice and 2 tablespoons diced fresh cilantro to brighten the soup.
  9. Adjust seasoning: Taste the soup and adjust salt or seasonings as needed. Optionally, sprinkle in ¼ teaspoon dried red pepper flakes for added heat.
  10. Serve: Ladle the soup into bowls and top with diced avocado, additional cilantro, and a dollop of sour cream. Serve hot and enjoy!

Notes

  • For a vegetarian or vegan version, substitute chicken bone broth with vegetable broth and omit sour cream or use a plant-based alternative.
  • You can adjust the spice level by adding more or less jalapeño and red pepper flakes according to your heat preference.
  • Using an immersion blender to partially blend the soup gives it a creamy texture while keeping some beans whole for bite.
  • Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
  • If you want a thicker soup, reduce the amount of broth slightly or cook longer to reduce the liquid.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://allyumcooks.com/creamy-black-bean-soup-with-jalapeno-lime-and-cilantro-recipe/