Smoky Chipotle Black Bean Soup

Name: Smoky Chipotle Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 tbsp olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 2 tsp ground cumin; 1 tsp smoked paprika; 2 chipotle peppers in adobo sauce, chopped; 4 cups vegetable broth; 2 cans black beans (15 oz each), rinsed and drained; 1 can fire-roasted tomatoes (14 oz); 1 tbsp lime juice; Salt to taste; Pepper to taste; 1/4 cup fresh cilantro, chopped

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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This Smoky Chipotle Black Bean Soup is a cozy, flavor-packed dish perfect for cool evenings. With its rich, smoky undertones and a hint of lime, it's a delightful twist on classic black bean soup, making it a must-try for spice lovers.

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Ingredients for Smoky Chipotle Black Bean Soup

Olive oil sets the base for sautéing, adding richness and helping to carry the flavors of the spices. Onion brings a sweet depth when cooked, balancing the heat. Garlic infuses the soup with aromatic warmth. The ground cumin and smoked paprika are key for adding earthy, smoky layers to the flavor profile. Chipotle peppers in adobo sauce deliver a robust smokiness and heat that defines the dish. Vegetable broth provides a savory liquid base, while black beans make the soup hearty and nourishing. Fire-roasted tomatoes contribute a tangy sweetness and slight charred flavor. Finally, a splash of lime juice brightens everything up, and fresh cilantro adds a fresh finish.

Tips & Tricks

If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.
Adjust the spice level by adding or reducing the amount of chipotle peppers.
For added depth, try roasting the onion and garlic before adding them to the soup.

Serving Suggestions

This soup pairs beautifully with a side of crusty bread or a simple green salad. Consider topping it with avocado slices or a dollop of sour cream to add creaminess and contrast to the smoky flavors.

Frequently Asked Questions

Can I use dried black beans instead of canned?: Yes, just ensure they are cooked and ready to use before adding them to the soup.
Is there a substitute for chipotle peppers?: You can use smoked paprika and a bit of cayenne pepper for a similar smoky heat.
How long will the soup keep in the refrigerator?: It should stay fresh for up to five days in an airtight container.

Smoky Chipotle Black Bean Soup Recipe Walkthrough

Start by heating up the olive oil in a large pot over medium heat. As the oil warms, chop up that onion and toss it into the pot. Let it cook for about five minutes, stirring occasionally until it turns translucent. This is your flavor foundation.

Next, stir in the minced garlic, ground cumin, and smoked paprika. Give it about a minute, just enough for the spices to release their aromas but not burn.

Add the chopped chipotle peppers to the mix. These little guys bring both heat and smokiness. Pour in the vegetable broth, followed by the black beans and fire-roasted tomatoes. Stir everything together and bring it to a boil.

Once boiling, lower the heat to let the soup simmer for 25 minutes. This is when all those flavors meld beautifully.

If you like a smoother texture, use an immersion blender to blend the soup until smooth, or leave a few beans whole for a chunkier feel. Finally, stir in the lime juice and season with salt and pepper to taste.

Serve your soup hot, garnished with a sprinkle of fresh cilantro for a pop of color and flavor.

Why You'll Love This Recipe

Quick and easy to make, yet impressively flavorful.
Perfect for meal prepping and freezer-friendly.
Uses simple pantry staples with a bold twist.
Adjustable spice levels to suit your taste.

Ingredients

3 tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

2 tsp ground cumin

1 tsp smoked paprika

2 chipotle peppers in adobo sauce, chopped

4 cups vegetable broth

2 cans black beans (15 oz each), rinsed and drained

1 can fire-roasted tomatoes (14 oz)

1 tbsp lime juice

Salt to taste

Pepper to taste

1/4 cup fresh cilantro, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add chopped onion and sauté until translucent, about 5 minutes.

3. Stir in minced garlic, ground cumin, and smoked paprika; cook for 1 minute until fragrant.

4. Add chopped chipotle peppers, vegetable broth, black beans, and fire-roasted tomatoes.

5. Bring to a boil, then reduce heat and let simmer for 25 minutes.

6. Use an immersion blender to blend the soup until smooth, or leave a few beans whole for texture.