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+ servings

Smoky and Spicy Black Bean Soup

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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.