Easy Black Bean Soup with Chipotle | CookOS

Black Bean Soup

Name: Easy Black Bean Soup with Chipotle
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 medium yellow onion, peeled and diced; 3 garlic cloves, peeled and minced; 2 (15 oz) cans black beans, drained and rinsed; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp salt; 1½ tbsp chipotle peppers in adobo, minced; 2 tsp extra virgin olive oil; 2 cups vegetable or chicken broth

This black bean soup combines brothy canned beans with aromatic spices and smoky chipotle peppers in adobo, then pureed halfway through cooking to achieve a naturally creamy texture without cream.

🌍Mexican 🥗Vegetarian 🏷️Chipotle 🏷️Black bean 🏷️Soup 🏷️10 ingredients or less 10 min prep

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Total

2h 50m

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 medium yellow onion, peeled and diced
3 garlic cloves, peeled and minced
2 (15 oz) cans black beans, drained and rinsed
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1½ tbsp chipotle peppers in adobo, minced
2 tsp extra virgin olive oil
2 cups vegetable or chicken broth

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Instructions

1
Divide onion, garlic, black beans, cumin, coriander, salt, chipotle peppers, oil, and broth between two Suvie pans, stirring to incorporate (to streamline this process you can mix everything in a large bowl and then divide the soup between the two Suvie pans). Insert both pans into your Suvie, input settings, and cook now or schedule.
2
After the cook, remove 1 pan from your Suvie and transfer the contents to a food processor or blender and pulse until semi-smooth.
3
Remove second pan from your Suvie. Transfer beans from food processor to a large bowl and stir in remaining beans. Season soup to taste with salt and pepper. Divide the soup between 4 bowls and garnish with your favorite toppings.

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Tips & Notes

Pro tips

Toast the cumin and coriander briefly in the pot before adding aromatics to deepen their flavor.
Puree exactly half the soup for the best texture—too much loses the chunky bean bite, too little feels thin.
Mince the chipotle peppers finely and stir them in during the last 5 minutes if you prefer a chunkier texture rather than fully incorporated smoky flavor.
Taste and adjust salt after pureeing, as the reduction concentrates existing seasoning.

Substitutions

Vegetable broth → chicken or beef broth (note: adds richness, no change to vegetarian status if using vegetable)
Chipotle peppers in adobo → 1 tsp smoked paprika + ½ tsp cayenne (note: less complex smoke but similar heat)
Ground cumin and coriander → 1½ tsp store-bought taco seasoning (note: adds additional spices, may alter flavor profile)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days; reheat on the stovetop over medium heat, adding extra broth if needed to reach desired consistency.

Common Questions

Can I make this in a slow cooker or Instant Pot?

Yes. For a slow cooker: add all ingredients and cook on low 6–8 hours or high 3–4 hours. For Instant Pot: sauté onion and garlic, add remaining ingredients, pressure cook 15 minutes, then puree half as directed.

How spicy is this soup?

Mild to moderate heat from 1½ tbsp chipotle peppers in adobo. Reduce to 1 tbsp for less spice or omit seeds from peppers; increase to 2 tbsp for more heat.

Can I freeze this soup?

Yes. Cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat, stirring occasionally.