Slow-Simmered Black Bean and Chorizo Soup

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

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 recipe, ready in about 130 minutes, pairs dried black beans, Mexican chorizo, 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.

Ingredients

• 1 cup, rinsed dried black beans
• 8 oz, casing removed Mexican chorizo
• 1 large, diced yellow onion
• 5, minced garlic cloves
• 2 peppers, chopped chipotle peppers in adobo sauce
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 6 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lime juice
• 1/4 cup, chopped fresh cilantro
• optional, for serving sour cream

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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.