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- 2 cups cooked black beans (or 1 can, rinsed and drained) - 1 medium onion, diced - 2 cloves garlic, minced - 1 jalapeño, minced (seeded for less heat) - 1 red bell pepper, diced - 1 tablespoon olive oil - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1-2 chipotle peppers in adobo sauce, chopped (adjust to taste) - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes - 1 tablespoon lime juice - Salt and black pepper to taste - Fresh cilantro, chopped (for garnish) - Avocado slices (for garnish) You can swap the canned black beans for dried beans. Just soak them overnight and cook until soft. If you don't have a jalapeño, use a green bell pepper for a milder taste. For a smoky flavor, smoked paprika is key, but you can use regular paprika too. If chipotle peppers are too spicy, use less or skip them entirely. You can add extra lime juice for more zest or use lemon as a substitute. When choosing your vegetables, look for firm onions with smooth skin. The garlic should feel heavy with no soft spots. For the bell peppers, pick ones that are bright and firm. A fresh jalapeño should be shiny, with no wrinkles. Check your canned goods; they should be free from dents or bulges. This ensures you have the best flavors for your spicy chipotle black bean soup. {{ingredient_image_1}} Making Spicy Chipotle Black Bean Soup is easy. You start by cooking onions, peppers, and garlic. Then, you add spices and let everything simmer. Finally, you can blend it for creaminess or leave it chunky. 1. Heat oil: Pour olive oil into a large pot. Set the heat to medium. 2. Sauté veggies: Add diced onion, bell pepper, and jalapeño. Cook for 5-7 minutes until the onion is clear. 3. Add garlic: Mix in minced garlic and cook for 1 more minute. 4. Stir in spices: Add cumin, smoked paprika, and chipotle peppers. Cook for 2 minutes to bring out the flavors. 5. Combine ingredients: Toss in black beans, diced tomatoes, and vegetable broth. Stir well. 6. Simmer: Bring the soup to a boil, then lower the heat. Let it simmer for 20-25 minutes. 7. Blend (optional): If you want a smooth soup, use an immersion blender. If not, keep it chunky. 8. Finish: Add lime juice, and season with salt and black pepper. Adjust thickness with more broth if needed. 9. Serve: Ladle into bowls and top with cilantro and avocado slices for a fresh touch. Blending the soup gives it a creamy texture. You can use an immersion blender right in the pot. If you want a very smooth soup, blend it in batches in a regular blender. Just be careful when handling hot soup! If you prefer a chunkier soup, skip blending and enjoy the textures. To boost the flavor of your spicy chipotle black bean soup, try adding a splash of lime juice. Lime adds a bright taste that lifts the rich flavors. Fresh herbs like cilantro can also make a big difference. Sprinkle chopped cilantro on top before serving. You can also add a swirl of sour cream for creaminess. If you want more heat, add extra chipotle peppers. Start with one and taste before adding more. If the soup is too spicy, add a bit of sugar or honey. This will balance the heat. You can also add dairy, like yogurt, to mellow the spice. Remember, you control the heat! Serve your soup hot in deep bowls. Garnish with avocado slices and cilantro for color. A lime wedge on the side adds a zesty touch. This soup pairs well with crusty bread or corn tortillas. You can also serve it with a simple salad for a complete meal. Enjoy your cozy, flavorful dish! Pro Tips Adjust the Heat: If you prefer a milder soup, remove the seeds from the jalapeño and use only one chipotle pepper. You can always add more heat later if desired! Make it Creamy: For a creamier texture, blend the soup with an immersion blender for a few seconds. If you like it chunky, skip this step and enjoy the whole ingredients. Fresh Garnishes: Enhance the flavor with fresh toppings like crumbled queso fresco or a dollop of sour cream. These will add a nice creaminess and contrast to the spiciness. Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days. This soup also freezes well, making it a great make-ahead meal! {{image_2}} This soup is perfect for vegetarians and vegans. It already uses black beans and vegetable broth, making it plant-based. You can add more veggies, like corn or zucchini, for extra flavor. For a creamier texture, use coconut milk instead of broth. Both options keep it hearty and delicious. You can easily boost the protein in this soup. If you like chicken, add cooked, shredded chicken. Just stir it in before serving. For a plant-based option, try tofu. Use firm tofu, cube it, and pan-fry until golden before adding it. Both options make the soup even more filling. Feel free to switch up the spices! If you want more heat, add cayenne pepper or red pepper flakes. For a different flavor, try adding oregano or cilantro. You can also use fresh herbs instead of dried for a brighter taste. Each change will give your soup a new twist! After you enjoy your spicy chipotle black bean soup, let it cool. Place leftovers in an airtight container. Store in the fridge for up to four days. This helps keep the flavors fresh and tasty. Want to save some for later? You can freeze this soup! Use freezer-safe containers. Leave some space at the top, as soup expands when frozen. It lasts up to three months in the freezer. When you’re ready to eat, just thaw it in the fridge overnight. To reheat, pour the soup into a pot. Heat on low to medium heat. Stir often to prevent sticking. If it seems thick, add a splash of broth or water. You can also use a microwave. Heat in short intervals, stirring in between. Enjoy every delicious bite! Chipotle peppers are smoked jalapeños. They add a deep, spicy flavor to dishes. You find them in adobo sauce, which blends spices and tomatoes. This sauce adds warmth and richness to your soup. I love using them to give a kick to the meal. Adjust the number you use based on your heat preference. Yes, you can use dried beans. They require more time to cook. First, soak them overnight in water. The next day, cook them in boiling water until soft. This can take one to two hours, so plan ahead. Canned beans save time and are just as tasty. Rinse and drain them before adding to your soup. This soup is naturally gluten-free. All the ingredients are safe for gluten-free diets. Just check labels on canned goods. Some brands add fillers that may contain gluten. Use vegetable broth that is certified gluten-free to ensure safety. Your soup will be flavorful and safe for everyone. We covered key ingredients for your dish, including options for substitutions and tips for choosing fresh items. I shared a clear, step-by-step cooking guide and helpful blending techniques. You learned ways to enhance flavor, adjust spice levels, and saw various serving ideas. I also highlighted options for vegetarians and offered ways to store and freeze leftovers. In closing, these tips can help you create a delicious meal, no matter your skill level. Enjoy your cooking!

Spicy Chipotle Black Bean Soup

A flavorful and spicy black bean soup with chipotle peppers, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups cooked black beans (or 1 can, rinsed and drained)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño minced (seeded for less heat)
  • 1 red bell pepper diced
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1-2 peppers chipotle peppers in adobo sauce, chopped (adjust to taste)
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 tablespoon lime juice
  • to taste Salt and black pepper
  • for garnish Fresh cilantro, chopped
  • for garnish Avocado slices

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the diced onion, bell pepper, and jalapeño. Sauté until the onion becomes translucent, about 5-7 minutes.
  • Add minced garlic and cook for an additional minute until fragrant.
  • Stir in the cumin, smoked paprika, and chopped chipotle peppers. Cook for about 2 minutes to release the flavors.
  • Add the cooked black beans, diced tomatoes (with their juice), and vegetable broth. Stir well to combine all ingredients.
  • Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for 20-25 minutes, allowing the flavors to meld.
  • After simmering, use an immersion blender to blend the soup for a desired creaminess (optional). If you prefer a chunkier texture, skip this step.
  • Stir in lime juice, and season with salt and black pepper to taste. If the soup is too thick, add a bit more broth to reach your desired consistency.
  • Serve hot, garnished with fresh cilantro and avocado slices on top.

Notes

Serve the soup in deep bowls, garnished with a sprinkle of chopped cilantro and sliced avocado for a pop of color. Consider adding a lime wedge on the side for an extra zesty touch!
Keyword black beans, soup, spicy, vegetarian