Slow-Simmered Black Bean and Chorizo Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty black bean soup enriched with spicy Mexican chorizo and smoky chipotle peppers, finished with fresh lime and cilantro. This mexican-inspired cinco de mayo ready in about 130 minutes pairs rinsed dried black beans, casing removed Mexican chorizo, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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.

Prep: 10 min Cook: 120 min Serves 6 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 1 cup dried black beans in water overnight or for at least 8 hours. Drain and rinse.
  2. Step 2: In a large pot, cook 8 oz Mexican chorizo over medium heat, breaking up with a spoon, for 5-6 minutes until browned and cooked through.
  3. Step 3: Add 1 large diced yellow onion and 5 minced garlic cloves to the pot. Sauté for 4-5 minutes until onions are translucent and fragrant.
  4. Step 4: Stir in 2 chopped chipotle peppers in adobo, 1 tsp ground cumin, and 1/2 tsp dried oregano. Cook for 1 minute until spices release aroma.
  5. Step 5: Add soaked black beans, 6 cups vegetable broth, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low.
  6. Step 6: Cover and simmer for 1 1/2 to 2 hours until beans are tender, stirring occasionally.
  7. Step 7: Use an immersion blender to partially blend the soup for a thicker texture, leaving some beans whole.
  8. Step 8: Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro.
  9. Step 9: Serve hot with a dollop of sour cream if desired.

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Frequently asked questions

How long does Slow-Simmered Black Bean and Chorizo Soup take to make?

Total time is about 130 minutes (10 min prep + 120 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 Slow-Simmered Black Bean and Chorizo 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 rinsed dried black beans from drying out.

Can I substitute ingredients in Slow-Simmered Black Bean and Chorizo 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 Slow-Simmered Black Bean and Chorizo Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Simmered Black Bean and Chorizo Soup?

Mexican cinco de mayo 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.

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