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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does 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 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 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 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 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.
