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Black bean soup with toppings in a white bowl.
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5 from 1 vote

Black Bean Soup with Chipotle Crema

This tasty Black Bean Soup recipe is creamy, hearty and very satisfying. This vegetarian black bean soup is made with simple ingredients yet delivers lots of bold flavors.
Course Main Course, Soup
Cuisine American
Keyword Black Bean Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 205kcal


For the Soup

  • 1 pound dried black beans OR 3 15.5-ounce cans canned black beans
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 carrot peeled and chopped
  • 1 celery rib chopped
  • 4 garlic cloves chopped
  • ¼ cup tequila
  • 4 cups chicken or vegetable broth
  • 1 4 oz can diced green chiles
  • 1 teaspoon ground cumin
  • ½ teaspoon oregano
  • 1 tablespoon chopped cilantro plus more for garnish
  • Juice of ½ lime about 2 tablespoons or to taste
  • Salt and black pepper to taste

To serve

  • Tortilla chips
  • Avocado slices
  • Chopped cilantro
  • Crumbled Cotija cheese optional
  • Chipotle Crema recipe follows

Chipotle Crema

  • ½ cup Mexican crema or sour cream
  • 1-2 tablespoons chipotle sauce or 2 chipotles in adobo sauce seeded and finely chopped with 1 to 2 tablespoons of the adobo sauce.
  • ½ teaspoon lime juice


  • If using dried beans, pick over them to remove any stones or debris. Put them in a bowl and add enough cold water to cover them by at least 2 inches. Soak for at least 8 hours or overnight.
  • Drain well. Give them a rinse with cold water and drain once again.
  • In a medium pan or Dutch oven over medium high heat, warm the olive oil. Add the onion, carrot, celery and garlic cloves and cook stirring frequently for about 4-5 minutes or until the onion is translucent. Add the tequila and cook for a few minutes or until almost all the tequila has evaporated.
  • Add the beans, stock, diced green chiles, cumin and oregano and bring to a boil.
  • If using dried beans, reduce the heat to medium low and simmer for about 1 to 1-1/2 hours or until the beans are tender and cooked through.
  • If using canned beans, reduce the heat to low and simmer for 30 minutes.
  • Add 1 tablespoon of chopped cilantro, lime juice and season with salt and pepper to taste. Remove from the heat and using an immersion blender blend the soup until almost all the beans are pureed. (I like to leave a few chunky bits so the soup is not a complete puree) or if using a blender or food processor, puree half of the soup and return it to the pot. Simmer for another 5 minutes over low heat and serve with the chipotle crema, tortilla chips and avocado slices. Garnish with chopped cilantro, if desired.

To Make the Chipotle Crema

  • Whisk together all the ingredients. This can be made a day in advance and stored in an airtight container in the refrigerator.


Calories: 205kcal | Carbohydrates: 24g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 681mg | Potassium: 369mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2180IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg