Spicy Black Bean Soup

By Ali Slagle

Updated December 10, 2025

  • Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Media 1 of 1
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(3,957)
Comments
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There are a lot of things to love about this soup: It comes together in 20 minutes in just one pot with fewer than 10 ingredients. But most importantly, minimal effort results in a velvety yet bright soup. The cocoa powder accentuates the fudginess of the black beans, while the salsa verde adds surprising tartness. The tomatillos in the salsa also contain pectin which, along with the starchy bean liquid, quickly thickens the soup. While the soup’s cooking, ready your garnishes as you’ll want plenty to top the bowls. Leftover soup keeps for up to three days, but will stiffen as it sits, so thin with water as needed or turn it into refried beans.

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Ingredients

Yield:6 to 8 servings (10 cups)

  • 4 (15-ounce) cans black beans

  • 2 (roughly 16-ounce) jars mild salsa verde (or 3 ½ 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

  • Any combination of lime wedges, sour cream, pickled red onions, queso fresco, tortilla chips and sliced avocado, radishes and fresh chiles, for topping

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

39 grams carbs; 210 calories; 1 gram fat; 16 grams fiber; 578 milligrams sodium; 14 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot, bring the beans, salsa, green chiles, cocoa powder, cumin and garlic powder to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until the beans flatten easily when smashed against the side of the pot, 7 to 10 minutes.

  2. Step 2

    Use an immersion blender or potato masher to smash some of the beans until the broth is thickened to your liking, keeping in mind that the soup will also thicken as it sits. Stir in the cilantro, then season to taste with salt and pepper. (Because the beans and salsa contain salt, you might not need more; if you find the soup too salty or thick, add water to thin.) Serve with desired toppings.

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Ratings

5 out of 5
3,957 user ratings
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Comments

Kan

No need for canned chilis or garlic powder. Chop up peppers (poblanos!), onion and garlic, saute in olive oil, add spices to cook a bit and there you have sofritto as the flavorful basis of your soup. Adds about 20 minutes but it will be worth it.

CF

No, the beans are not drained or rinsed. The bean liquid helps thicken the soup.

Kristin

I made this as written (all ingredients from Trader Joe's) and it was delicious! I did not need to add any salt or pepper and topped my soup with avocado, sour cream and tortilla chips.

Kate

Best bang for your buck (both money and time-wise) soup I've ever made, plus healthy + great source of fiber and protein, who could complain about that? I think I'd make it a bit spicier next time but it was amaze as it was, served with either tortilla chips or some coconut rice depending on the day

Bridget

I liked this for the ease and simplicity of it but it's missing the depth of flavor were you to build this from scratch. For some added protein, I rehydrated some TVP and then drizzled over some olive oil and seasoned with smoked paprika, cumin, coriander, chipotle powder, garlic powder, onion powder, salt, pepper, and maple syrup. Then, I roasted it at 375 for 20 min before adding it to the soup.

DH

Made this as a chili so a thicker consistency with some home-cooked black beans that I had in the freezer and half-a-jar of salsa. I first browned a diced onion and added the seasonings to that. So good, especially after adding the cocoa.

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