Spicy Black Bean Soup
Updated December 10, 2025
Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
- 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 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
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
- 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.
Incredibly simple and delicious- this soup will be on rotation at our house often! Love the cocoa powder- it’s extremely subtle and doesn’t give it a mole-like flavor, which I was hoping to avoid. It just adds a “je ne sais quois” complexity that’s magical.
I love this recipe so much but our family must be prepared for the acid reflux, not to mention we only have one bathroom.
@madeline , the recipe doesn't say to drain, but the liquid is all salt and preservatives, so you're better off draining and replacing the liquid with veggie broth.