Spicy Black Bean Soup
Updated Dec. 11, 2025
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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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
- 2tablespoons unsweetened cocoa powder
- 2teaspoons ground cumin
- 2teaspoons garlic powder
- ½cup 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
Nutritional analysis per serving (8 servings)
210 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 16 grams dietary fiber; 1 gram sugars; 14 grams protein; 578 milligrams sodium
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
- 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.
- 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.
Private Notes
Comments
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.
No, the beans are not drained or rinsed. The bean liquid helps thicken the soup.
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.
Delicious. I sautéed a red onion and garlic - I needed something fresh in the recipe. Someone mentioned salt and I refused to calculated how many grams of salt was in this soup. The heat and the salt seemed to counter each other. Though it was yummy and quick I prefer to limit salt intake where I can.
The idea of dumping cans and bottles of already cooked things together then heating them up sounded good, but adjusting the seasoning when so much of it was locked in turned out to be a huge challenge. The result was edible but not great and not worth the time saved. Better to build up the flavor from uncooked ingredients, tasting as you go in ways others have suggested.
Easiest Black Bean soup I have ever made. Did not add can of green chilis because the salsa added the flavor. My husband loved it!