Spicy Black Bean Soup

Why You’ll Love This Recipe

I love this recipe because it’s so fast to prepare yet full of rich, complex flavors. The combination of black beans and salsa verde creates a satisfying base, while the cocoa powder adds an unexpected depth. It’s versatile too—I can easily customize the spice level and add toppings like avocado, sour cream, or tortilla chips to suit my cravings. Plus, it makes great leftovers that taste even better the next day.

Ingredients

• 4 (15-ounce) cans black beans

• 2 (roughly 16-ounce) jars mild salsa verde (or 3½ cups homemade)

• 2 (4-ounce) cans chopped green chiles

• 2 tablespoons unsweetened cocoa powder

• 2 teaspoons ground cumin

• 2 teaspoons garlic powder

• ½ cup chopped cilantro

• Salt and black pepper, to taste

Optional Toppings

• Lime wedges

• Sour cream

• Pickled red onions

• Queso fresco

• Tortilla chips

• Sliced avocado, radishes, and fresh chiles

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, combine black beans, salsa verde, green chiles, cocoa powder, cumin, and garlic powder. Bring the mixture to a boil over high heat.

2. Cover, reduce heat to medium, and simmer, stirring occasionally, until the beans soften and flatten easily when pressed against the side of the pot, about 7 to 10 minutes.

3. Use an immersion blender or potato masher to smash some of the beans, thickening the broth to your preferred consistency. Keep in mind the soup will thicken further as it sits.

4. Stir in the chopped cilantro and season with salt and black pepper to taste. Since the beans and salsa already contain salt, taste before adding more. If the soup is too thick or salty, add water to thin it out.

5. Serve hot with your choice of toppings such as lime wedges, sour cream, pickled onions, queso fresco, tortilla chips, avocado, radishes, or fresh chiles.

Servings and Timing

This recipe yields 6 to 8 servings, about 10 cups of soup. It takes approximately 5 minutes to prep and 15 minutes to cook, making it a quick and satisfying option.

Variations

• For extra heat, add diced jalapeños or a splash of hot sauce.

• Substitute salsa verde with salsa roja for a smoky, red tomato flavor.

• Blend the soup completely for a smooth texture, or leave it chunky for more bite.

• Add cooked corn or diced bell peppers for extra veggies and crunch.

• Top with shredded cheese or a dollop of Greek yogurt as a substitute for sour cream.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it even better reheated. Warm gently on the stove or in the microwave, adding a splash of water if it thickens too much.

FAQs

Can I use dried black beans instead of canned?

Yes, but you’ll need to soak and cook them beforehand, which will add several hours to the preparation time.

Is this soup spicy?

This version is mild, but you can easily adjust the heat by adding fresh chiles or hot sauce.

Can I freeze leftover soup?

Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

What can I use if I don’t have cocoa powder?

While cocoa powder adds a unique depth, you can omit it or substitute with a small pinch of ground cinnamon for a slightly different flavor.

Can this soup be made vegan?

Yes, this recipe is naturally vegan, especially if you skip any dairy toppings like sour cream or queso fresco.

Conclusion

Spicy Black Bean Soup is a quick, flavorful, and nutritious meal that I love making when I want something comforting and easy. With its bold flavors and endless topping options, it’s a versatile soup that satisfies every time, whether for lunch, dinner, or meal prep.

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