Comforting with a little kick of heat, this Chipotle Black Bean Soup will warm your bones!
Is it cold where you are? Here in Northern California it’s been getting colder – we actually had frost in our lower field. So, do you know what that means? To me, it means hot and hearty soups are on the menu at my house like this Chipotle Black Bean Soup recipe.
Bean soups are one of those comfort foods to me and when they’re a little spicy – all the better! This Chipotle Black Bean Soup is hearty and so flavorful. It’s so good as it is, but even better garnished with chunks of ripe avocado, fresh chopped cilantro, chopped red onion and of course, a squeeze of fresh lime juice. Serve with tortilla chips – you can even crumble some into your soup if you want to OR serve with some of my freshly baked Best Cornbread Muffins – yum!
I cooked my own black beans for the soup, but canned black beans work just fine too. I think the recipe would be good with other beans like pinto or red beans also.
The original recipe for the soup comes from Dana at Minimalist Baker but I changed a few things. I did make and use her recipe for Chipotle Red Salsa that you can get right here. The soup recipe calls for it or you can substitute a prepared chunky jarred medium salsa if you don’t care to make some yourself.
Other than making the salsa, the soup is one of those very welcome “One Pot Meals” and very easy to make – Don’t you just love those? I know I do!
The soup thickens and the flavors develop by simmering it covered for about an hour. If you’re not ready to eat it after that, just cool it and refrigerate until you’re ready – it’s great the next day.
I hope you enjoy it – I know we did!
Chipotle Black Bean Soup
- 2 tbsp grapeseed oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1 1/2 cup red chipotle salsa or any blended or jarred chunky medium to hot salsa - *Recipe for Red Chipotle Salsa is linked in the blog post*
- 4 cups vegetable broth
- 2 tbsp coconut sugar or other sweetener
- 2 15 oz cans black beans or if homemade - 3 1/2 cups
- 1 15.25 oz can whole kernel corn, drained
- 2 tbsp "Better than Bullion" vegetable base
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- 1/2 - 1 tsp adobo sauce (optional), for extra heat
- 1/2 cup medium chunky salsa, stirred in at the end of cooking
- Heat a large heavy bottom pot over medium heat and add the oil. Once hot, add the onion, bell pepper, garlic and a good pinch of salt and pepper
- Cook for about 5 minutes, stirring frequently
- Add the chili powder and cumin to coat
- Add the red chipotle salsa (recipe link in blog post) or the jarred salsa of your choice, vegetable broth, coconut sugar, the garlic and onion granules, the Better than Bullion vegetable base and optional adobo sauce and stir to combine
- Increase heat to medium high and bring to a boil
- Once boiling, add the black beans and corn and stir
- Reduce the heat to low and simmer covered for about 30 - 45 minutes, stirring occasionally. The longer it simmers, the more the flavor will develop. It's even delicious the next day.
- Stir in the 1/2 cup jarred medium chunky salsa at the end of cooking
- Serve as is, or with serving topping options of fresh lime juice, fresh chopped cilantro, diced red onion, ripe avocado chunks or slices or crumbled tortilla chips