Creamy Mexican Black Bean Soup
Creamy Mexican Black Bean Soup made with canned black beans and just the right amount of Mexican spices and seasonings. This easy recipe uses simple ingredients and is ready in about 30-minutes
I’ve been making this soup for 25 years and it turns out delicious every time. It Pairs beautifully with fajitas or as a side to enchiladas with authentic Mexican rice!
Ingredients
Most Mexican restaurants in Texas offer a version of this Tex-Mex black bean soup, known in Mexico City as “sopa conde.” It is often served as an appetizer or entree, with crisp corn tortillas.
- Black beans, also known as “black turtle beans” – canned
- Olive oil, chicken broth, yellow onion, Poblano pepper or Jalapeno pepper, ground cumin, ground coriander, dried Mexican oregano (or plain dried oregano), garlic, Sazon Goya Coriander & Annatto seasoning, Rotel tomatoes, fresh lime juice and if you want a bit of heat, add cayenne pepper.
How to make this easy Mexican bean soup
This is actually one of those healthy recipes that everyone likes, in fact it’s one of my more popular recipes – this and my restaurant-quality tortilla soup recipe!
- Drain canned beans and pulse in a food processor about 10 pulses
- In a large pot or large Dutch oven, on medium heat, saute vegetables and add seasonings
- Add tomatoes, pureed beans, chicken broth, oregano, coriander and remaining ingredients
- Simmer with the lid on for about 25-minutes so the flavors can develop in the cooking process.
Recipe Tips
- If you want a creamier version, add a can of refried black beans or,
- Use an immersion blender to puree the soup to your desired consistency.
What to serve with black bean soup
- The Tex-Mex and Mexican cuisine that’s usually served with this soup is crisp corn tortillas, hot sauce or queso or salsa, warm flour tortillas and perhaps a little guacamole salad or a garnish of pico de gallo! It also makes a great side dish with enchiladas with Red Sauce or Tamales.
- Garnish with a bit of sour cream or Mexican crema, chopped fresh cilantro, chopped red onion, crispy tortilla strips or crumble some queso fresco on top!
- Serve black bean soup with a Mexican Shrimp Cocktail and an ice cold Michelada and you’ve got a full Mexican meal in minutes!
Storage and reheating
Store any leftover creamy black bean soup in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.
For best results, reheat on the stovetop in a saucepan. You may have to add a little water, as it thickens upon storage.
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!
Updated 2025
Creamy Mexican Black Bean Soup
Quick and easy Mexican black bean soup made with canned black beans and Mexican seasonings.
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Yield: 8 cups
Ingredients
Soup Ingredients
- 60 ounces black beans (drained; do not rinse) , recommended ; (see recipe notes preparing with and without canning liquid)
- 1 tablespoon oil
- ¾ cup yellow or white onion chopped
- 1 teaspoon finely chopped jalapeno (optional) seeded and finely chopped
- 2 tablespoons finely chopped Poblano pepper (optional)
- 2 tablespoons ground cumin
- 2 cups broth (chicken or vegetable) , low sodium
- 1 28 oz. can stewed tomatoes with liquid ; Rotel tomatoes or stewed tomatoes with green chiles
- 1½ teaspoons minced garlic
- 1 tablespoon dried oregano
- 1 teaspoon dried coriander
- 1 packet Sazon-Goya seasoning (about 1½ teaspoons)
- 1 tablespoon fresh lime juice
- cilantro, sour cream, avocado for garnish (optional)
- salt & pepper , to taste
Instructions
- Drain the canned beans (do not rinse them) and pulse in a food processor until thick- you may have to do this in batches, depending upon the volume of your food processor60 ounces black beans (drained; do not rinse)
- In a large stockpot on medium heat add: oil, onion, peppers, garlic; saute for 3-4 minutes1 tablespoon oil, ¾ cup yellow or white onion, 1 teaspoon finely chopped jalapeno (optional), 2 tablespoons finely chopped Poblano pepper (optional), 2 tablespoons ground cumin
- Add pureed black beans, chicken broth, stewed tomatoes, Sazon Goya, ground cumin and ground coriander60 ounces black beans (drained; do not rinse), 1½ teaspoons minced garlic, 1 tablespoon dried oregano, 1 packet Sazon-Goya seasoning (about 1½ teaspoons), 2 cups broth (chicken or vegetable), 1 28 oz. can stewed tomatoes with liquid, 1 teaspoon dried coriander
- Cover and allow to cook for about 15- 20 minutes
- Once tender, add lime juice and season with salt & pepper to taste; at this point, if you want a creamier soup, process all or part of the soup in a food processor or use an immersion blender to adjust thickness to your preference.1 tablespoon fresh lime juice, salt & pepper
- Garnish and servecilantro, sour cream, avocado for garnish (optional)
Notes
Using Canned Beans?
Canned black beans are preserved in salt and water; you can use them with or without the liquid.
If you add the liquid to the stockpot, reduce the amount of broth a bit.
Want a creamier soup?
For a smoother consistency, puree all or part of the soup in the food processor or use an immersion blender.
Rotel tomatoes:
If you don’t have or like these tomatoes and diced green chiles, you can use a “plain” can of diced tomatoes.
Nutrition Estimate
Serving: 1cupCalories: 233kcalCarbohydrates: 40gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 821mgPotassium: 730mgFiber: 16gSugar: 2gVitamin A: 169IUVitamin C: 20mgCalcium: 95mgIron: 5mg
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Delicious. Had dental surgery last week and this was perfection in a spoon and easy to eat after I pulsed it in a blender.
10 forks up!
Thank you! I hope you’re feeling better!