Easy Creamy Mexican Black Bean Soup
This easy creamy Mexican Black Bean Soup is a healthy soup that is low-fat, low-cholesterol, and can be made with dried or canned black beans.
With just the right amount of Mexican spices and seasonings, this Mexico City soup offers delicious flavor, makes enough for the entire family, and is ready in less than 30-minutes!
Serve as an appetizer or make a rice bowl with authentic Mexican rice!
Why this recipe works
This is one of the easiest Mexican bean soup recipes you’ll find- pretty close to an authentic Mexican black bean soup, this recipe uses simple ingredients with minimal cooking time!
- Quick and easy – use dried or beans from a can; I recommend using canned black beans; dry beans take longer
- Healthy soup – black beans are high in antioxidants, low calorie, low cholesterol and super high in fiber! When served with rice-this delicious soup forms a “complete protein” which is a great way to get all those amino acids your body needs! And that’s a good thing!
- Delicious and filling – make it as mild or spicy as you like! Pairs beautifully with fajitas or as a side to enchiladas with authentic Mexican rice!
- Versatile – make it as mild or spicy as you like! Serve as an appetizer or entree.
I love making this “Sopa de frijol negro” because it’s the easiest soup to make and it it goes a long way!
Here’s what you’ll need
Most Mexican restaurants in Texas offer a version of this Tex-Mex black bean soup and you’ll find Gloria’s Mexican restaurants even serve a black bean dip with their chips and salsa.
- Black beans, also known as “black turtle beans” (dried or canned); I recommend canned -they’re delicious and make this amazing soup recipe go lickity-split fast!
- A little bit of olive oil-to saute the onions and peppers
- Low sodium chicken broth or chicken stock (use vegetable broth for a vegetarian soup),
- Yellow onion – I use sweet yellow onion, but you can use plain yellow or white onion
- Poblano pepper-poblanos aren’t as spicy as jalapenos; if you can’t find poblano, use a green bell pepper or omit
- Fresh lime juice
- Ground cumin
- Ground coriander
- Oregano – dried “plain” oregano or Mexican oregano – either one
- Garlic – fresh chopped or minced
- Sazon Goya™ Coriander & Annatto seasoning -The inclusion of Goya’s Coriander and Annatto seasoning is what really ramps up the authentic mexican flavors of this easy Mexican bean soup.
- Can of Rotel™ tomatoes-Rotel tomatoes are a brand of tomatoes that include onions and green chiles; if you don’t care for green chiles or don’t have a can of Rotel, you can substitute with a can of plain diced tomatoes and a small can of diced green chiles or omit the green chiles.
- If you want a spicy black bean soup, add a chopped jalapeno pepper or a little chili powder or cayenne pepper.
How to make 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!
I think the stovetop is the ideal way to make the best black bean soup, however you can make this in a slow cooker.
Stovetop Method (recommended)
Use dried black beans or use canned. (If you use canned, you can drain them or add the juice-either way.) If you use dry black beans, they don’t require soaking overnight, but they will take longer to cook than canned and will require more liquid or broth.
In a large pot or large Dutch oven, on medium heat, heat oil, add chopped onion, chopped poblano and jalapeno peppers (optional) and ground cumin; saute 3-4 minutes; add the can or rotel, canned or cooked beans, chicken broth, Mexican oregano or “regular” oregano, coriander and remaining ingredients and that’s it!
Simmer with the lid on for about 30-minutes so the flavors can develop in the cooking process.
Slow Cooker Method
If you want to make this easy black bean soup recipe in a slow cooker, I recommend using dried beans and not canned.
For dried beans, place all the ingredients in the cooker and add a few cups of water or chicken broth to ensure there’s enough liquid (beans absorb liquid). Add the remaining ingredients and seasonings and cook on low until beans are tender.
If using canned beans, you won’t need to cook them that long in – maybe 30-40 minutes on low heat. When the beans are tender, the soup is done!
Recipe Tips
If you want a creamier version, puree an extra can of drained black beans (or add a can of refried black beans) to the bean soup, or
Process in batches in a food processor or, use an immersion blender to puree the soup to your desired consistency.
Make this soup vegan by switching out vegetable broth for chicken broth or chicken stock
What to serve with black bean soup
The usual Mexican cuisine that’s served with this easy recipe 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!
Serve with avocado slices and you’ve got a complete protein with all the amino acids your body needs!
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!
Squeeze a little bit of fresh lime juice as a finishing touch and enjoy with some crispy tortilla chips!
Serve this creamy black bean soup with a Mexican Shrimp Cocktail and an ice cold Michelada and you’ve got a full Mexican meal in minutes!
Recipe FAQ
If you’re short on time and don’t have time to soak dried beans overnight, substitute with canned.
If you add the bean juice, you might want to reduce the amount of broth. See Recipe Notes.
If you cook them on the stovetop, no, you do not have to soak them. In fact, black beans retain their flavor best when they slow cooked in a seasoned broth, so just add them to the stockpot with plenty of liquid.
However, if you’re cooking dried black bean soup in the slow cooker, I recommend soaking them for at least 30-minutes,then add the beans and seasonings to the slow cooker.
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 this easy Mexican black bean soup on the stovetop in a saucepan. You may have to add a little water, as it thickens upon storage.
This easy creamy Mexican black bean soup recipe comes together pretty quickly and is good on the heart and waistline! You can also serve it over white or Mexican rice to make a rice bowl.
Related recipes
- Mexican Shrimp Cocktail
- Authentic Mexican Rice
- Cream of Mushroom Soup
- Lentil Soup
- Vegetable Soup
- Organic Broccoli Cheese Soup
- Restaurant-quality Chicken Tortilla Soup
- Roasted Green Chile Soup
- How to Fix Over Salted Soups and Stews
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!
Easy Creamy Mexican Black Bean Soup
Ingredients
Soup Ingredients
- ½ lb. dried black beans – OR- See Recipe Notes for Overnight or Quick Cook Method
- 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 their liquid ; Rotel tomatoes (stewed tomatoes and green chiles)
- 1½ teaspoons garlic , minced
- 1 tablespoon dried oregano
- 1 teaspoon dried coriander
- 1 packet Sazon-Goya seasoning
- 1 tablespoon fresh lime juice
- cilantro, sour cream, avocado for garnish (optional)
- salt & pepper , to taste
Instructions
Prepare the Beans
If Using Dried Beans
- If you're using dried black beans, you don't need to soak them overnight; just know they'll take longer to cook than canned and might require more liquid.½ lb. dried black beans – OR-
If Using Canned Beans
- 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)
Soup Preparation
- 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 garlic, 1 tablespoon dried oregano, 1 packet Sazon-Goya seasoning, 2 cups broth (chicken or vegetable), 1 28 oz. can stewed tomatoes with their 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)
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!