Smoky And Spicy Black Bean Soup

| Last Updated: August 17, 2019 | ,

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Rich, thick, and flavorful…

As a “feel-good” meal, spicy black bean soup checks a whole lot of boxes. It’s thick, full of flavor, and filling.This recipe adds a slight smoky twist, too, which provides a touch more rustic flavor to the dish. The heat is not only provided by jalapeño peppers, but also chipotle powder, adding a nice hint of smoke with every bite. Top with jalapeño rings and/or sour cream and the soup looks nearly as good as it tastes!

Smoky and Spicy Black Bean Soup

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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 4 to 6 servings


  • 6 cans black beans 14.5 ounce cans
  • 6 cups chicken broth
  • 5 jalapeño peppers 4 seeded and minced, plus 1 cut into wheels for garnish
  • 2 yellow onions diced
  • 1 shallot minced
  • 5 cloves garlic minced
  • 3 tablespoons olive oil
  • 3 tablespoons cumin
  • 2 tablespoons chipotle powder
  • 1 tablespoon pepper
  • 1 tablespoon oregano
  • Sour cream optional topping


  • In a large soup pot, add the olive oil (and spread it evenly), jalapeño peppers, onions, shallot, and garlic. Cook until the onions are translucent.
  • Add in the cumin, chipotle powder, pepper, and oregano. Stir to combine and cook an additional 2 minutes.
  • Add the black beans, then the chicken broth and raise the heat to high. Bring the soup to a boil, then lower heat to simmer. Allow the soup to simmer for 45 minutes to thicken slightly.
  • Move half of the soup (approximately 5 cups) into a blender and blend until smooth. Then pour the blended soup back into the soup pot.
  • Remove from heat and serve with jalapeño rings and/or sour cream.
Tried this recipe?Mention @PepperScale or tag #PepperScale!

Photo by TheDeliciousLife CC 2.0

Matt Bray

Matt Bray

Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.


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