Aim & Ignite Smoky Black Bean Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, smoky black bean soup with a hint of heat and fresh cilantro, embodying the bold energy of creative beginnings. This Mexican-inspired soup recipe (vegan), ready in about 50 minutes, pairs black beans, chicken broth, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cans (15 oz each) black beans
• 3 cups chicken broth
• 1 medium onion
• 3 cloves garlic
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 small jalapeño
• 1 large lime
• 1/4 cup cilantro
• 1 tbsp olive oil

Instructions

1. Step 1: Drain and rinse 2 cans (15 oz each) black beans thoroughly. Finely dice 1 medium onion and mince 3 garlic cloves. Heat 1 tbsp olive oil in a large pot over medium heat, then add onion and cook for 5 minutes until translucent.
2. Step 2: Add 1/2 tsp smoked paprika, 1 tsp cumin, and 1 minced jalapeño to the pot, stirring for 30 seconds until fragrant. Pour in 3 cups chicken broth and 2 cans black beans, bringing to a gentle simmer.
3. Step 3: Simmer uncovered for 20 minutes, then remove from heat. Blend half the soup with an immersion blender until smooth, then return to pot. Stir in juice from 1 large lime and 1/4 cup fresh cilantro, adjusting seasoning with salt if needed. Serve hot with extra cilantro and lime wedges.