Smoky Black Bean Soup

Smoky Black Bean Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Mexican
Serves: 4-6
  • 2 tbsp olive oil
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp smoked hot paprika
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 chili in adobo, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 7 cups vegetable broth
  • 5, 15.5 cans black beans, rinsed and drained
  • ⅓ cup half and half
  • 1 tsp lime zest, plus juice from lime
  • ⅛ top liquid smoke - optional
  • 2, 6" corn tortillas, coarsely chopped
  • Toppings: chopped cilantro, avocado, green/red onion, sour cream, lime juice, shredded cheese or corn.
  1. Heat oil over medium high heat in a large dutch oven or soup pot. Add onions and sauté for about 7 minutes or until onions brown just slightly.
  2. Add in garlic, cumin, paprika, coriander, chili powder, chili in adobo, salt and pepper. Saute an additional 2-3 minutes until spices darken and are fragrant.
  3. Slowly pour in the broth, scraping the bottom of the pot to release any browned bits. Add in 4 cans of the rinsed black beans and the chopped corn tortillas.
  4. Turn heat up to high and bring to boil. Once boiling, reduce heat to medium low and simmer for 45-mins to 1 hour.
  5. Using an immersion blender or food processor, puree all of the soup until smooth. Return to the pot if necessary.
  6. Add in the remaining can of black beans - smashing them slightly with the back of the spoon, the half and half, lime zest and juice and liquid smoke (if you have it). Stir to combine and cook for another 2-3 minutes.
  7. Taste and adjust for seasonings. Serve hot with toppings of your choice!