Half-Sized Spiced Mexican Black Bean Soup
A warming black bean soup with smoky chipotle and cumin, prepared in a half-sized batch perfect for two servings. This mexican-inspired soups ready in about 30 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, 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
- 1 can (15 oz), drained and rinsed canned black beans
- 1 tbsp olive oil
- 1/2 medium, diced yellow onion
- 2 minced garlic cloves
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 2 cups vegetable broth
- 1/2 cup diced tomatoes
- 1 tbsp lime juice
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1/2 diced yellow onion and 2 minced garlic cloves, sauté for 4 minutes until softened and fragrant.
- Step 2: Stir in 1/2 tsp chipotle chili powder and 1/2 tsp ground cumin, cooking for 1 minute to release flavors.
- Step 3: Add 1 can (15 oz) drained and rinsed black beans, 1/2 cup diced tomatoes, 2 cups vegetable broth, 3/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 15 minutes to meld flavors.
- Step 4: Using an immersion blender, puree half the soup until smooth, leaving the other half chunky for texture.
- Step 5: Stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro just before serving to brighten the flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Sized Spiced Mexican Black Bean Soup take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Sized Spiced Mexican Black Bean Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Half-Sized Spiced Mexican Black Bean Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Sized Spiced Mexican Black Bean Soup for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Sized Spiced Mexican Black Bean Soup?
Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
