35+ Quick and Easy Mexican Black Bean Soup Recipes to Refresh

When the chill of winter sets in, there’s nothing quite like a comforting bowl of soup to warm you up.

Mexican black bean soup, with its rich flavors and hearty ingredients, is a favorite choice for a filling and nutritious meal.

From smoky and spicy to creamy and tangy, the versatility of black beans allows for a wide array of flavors and textures that cater to any palate.

Whether you’re looking for a vegan dish, a protein-packed meal with chicken, or a soup with a tropical twist, you’ll find endless possibilities to explore.

In this article, we’ve rounded up 35+ incredible Mexican black bean soup recipes that will leave you craving more.

Get ready to enjoy the perfect balance of spices, beans, and toppings in every bowl!

35+ Quick and Easy Mexican Black Bean Soup Recipes to Refresh

Mexican black bean soup is the perfect way to bring bold flavors, nourishment, and comfort into your kitchen.

With so many different ways to prepare this dish—from smoky and spicy to fresh and creamy—you’re bound to find a recipe that suits your mood and dietary needs.

Whether you’re cooking for a crowd or just craving a quick, wholesome dinner, these 35+ recipes offer something for everyone.

The hearty black beans provide protein and fiber, while the various vegetables, spices, and toppings add layers of flavor that make each bowl an experience to savor.

So grab your ingredients and start cooking today—your taste buds will thank you!

Spicy Mexican Black Bean Soup

This spicy Mexican black bean soup brings a satisfying heat with smoky chipotle peppers, fresh lime, and a medley of aromatic spices. It’s easy to prepare, packed with fiber and protein, and offers a hearty meal perfect for any time of year. Perfect for those who enjoy a kick in their soup!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 chipotle pepper in adobo sauce, minced (adjust for heat preference)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper, to taste
• 2 tablespoons fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Add the garlic and cook for an additional 1 minute, stirring constantly.
3. Stir in the black beans, diced tomatoes, vegetable broth, chipotle pepper, cumin, smoked paprika, chili powder, salt, and pepper. Bring the soup to a boil.
4. Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together.
5. Use an immersion blender to blend the soup to your desired consistency, or blend in batches in a regular blender for a smoother texture.
6. Stir in fresh lime juice before serving.
7. Garnish with chopped cilantro and a squeeze of lime juice, if desired.

This spicy Mexican black bean soup is perfect for warming up on a cool day, and it’s packed with bold flavors that truly stand out. The chipotle pepper adds a smoky depth, while the lime juice brightens the overall taste. It’s a filling and satisfying option that’s both healthy and full of vibrant flavors, making it an excellent choice for anyone looking to spice up their soup game.

Mexican Black Bean Soup with Roasted Vegetables

Roasting the vegetables in this Mexican black bean soup enhances their natural sweetness and adds a rich, savory depth to the soup. The combination of black beans, roasted tomatoes, peppers, and onions creates a comforting dish that’s hearty, healthy, and filled with satisfying flavors.

Ingredients:

• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium onion, quartered
• 3 medium tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 2 garlic cloves, minced
• 1 lime, juiced
• Fresh cilantro, chopped (for garnish)
• Sour cream or Greek yogurt (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the chopped red and green bell peppers, onion quarters, and halved tomatoes with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until softened and slightly charred.
3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
4. Add the roasted vegetables to the pot and stir in the black beans, vegetable broth, cumin, chili powder, smoked paprika, and a pinch of salt and pepper.
5. Bring the soup to a simmer over medium heat, cooking for 10-15 minutes to allow the flavors to combine.
6. Use an immersion blender to blend the soup to your desired consistency (smooth or slightly chunky).
7. Stir in the lime juice before serving.
8. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.

This Mexican black bean soup with roasted vegetables is a perfect balance of smokiness and sweetness. Roasting the vegetables brings out a complex flavor that enhances the simplicity of the black beans. It’s a wonderfully comforting dish that can be enjoyed on its own or paired with a warm tortilla. A vibrant and healthy choice for any meal, this soup is sure to please everyone at the table.

Creamy Mexican Black Bean Soup with Avocado

For those who enjoy a creamier soup, this version of Mexican black bean soup incorporates a rich blend of avocados, adding a velvety texture and a mild, refreshing flavor. The combination of black beans, creamy avocado, and lime makes this soup a luxurious yet healthy dish.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 ripe avocado, peeled and pitted
• 1/4 cup sour cream or Greek yogurt
• 2 tablespoons lime juice
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Sliced avocado (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until softened.
2. Add the garlic and cook for another 1 minute, stirring frequently.
3. Stir in the black beans, vegetable broth, cumin, chili powder, paprika, salt, and pepper. Bring to a simmer over medium heat, cooking for 10-15 minutes.
4. While the soup is simmering, in a blender or food processor, combine the avocado, sour cream or Greek yogurt, and lime juice. Blend until smooth and creamy.
5. Once the soup has finished simmering, remove it from the heat and use an immersion blender to puree the soup to a smooth consistency.
6. Stir in the avocado cream mixture, and mix well until fully incorporated.
7. Taste and adjust seasoning, adding more salt, pepper, or lime juice as needed.
8. Garnish with fresh cilantro and sliced avocado before serving.

This creamy Mexican black bean soup with avocado takes comfort food to a whole new level. The avocado not only adds creaminess but also balances the spices, making the soup rich without being overwhelming. It’s the perfect dish for anyone who enjoys a silky texture in their soup and a smooth combination of flavors. This soup pairs wonderfully with a simple side of tortilla chips or a fresh green salad, offering a refreshing yet hearty meal that will warm you from the inside out.

Mexican Black Bean Soup with Corn and Lime

This vibrant Mexican black bean soup with corn and lime combines sweet corn kernels with the earthy richness of black beans. The addition of tangy lime and a touch of chili creates a flavorful balance that feels refreshing and light yet filling. This recipe is an excellent choice for anyone seeking a colorful, satisfying, and slightly tangy soup.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons fresh lime juice
• Fresh cilantro, chopped (for garnish)
• Crumbled tortilla chips (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional 1 minute, stirring frequently.
3. Stir in the black beans, corn, vegetable broth, cumin, chili powder, paprika, salt, and pepper. Bring the soup to a boil.
4. Reduce the heat to low and simmer for 10-15 minutes to allow the flavors to blend.
5. Stir in the fresh lime juice, adjusting the seasoning as necessary.
6. Serve the soup hot, garnished with fresh cilantro and crumbled tortilla chips for extra texture.

This Mexican black bean soup with corn and lime is a delightful balance of textures and flavors. The sweetness of the corn complements the depth of the black beans, while the lime adds a burst of brightness. It’s a light yet satisfying dish that’s perfect for a quick weeknight meal or a casual get-together. The tortilla chips offer a satisfying crunch, making every spoonful a treat. This soup is both hearty and refreshing, making it a versatile favorite.

Smoky Mexican Black Bean Soup with Sweet Potatoes

The combination of smoky flavors and the sweetness of roasted sweet potatoes makes this Mexican black bean soup a comforting and unique dish. It’s filled with fiber and nutrients, offering a wholesome meal that’s both savory and slightly sweet, with a smoky undertone. The addition of cilantro and lime elevates this dish to a whole new level.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cinnamon (optional, for depth)
• 2 tablespoons fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.
2. Roast the sweet potatoes for 20-25 minutes, turning halfway through, until tender and lightly browned.
3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
4. Add the garlic and cook for another 1 minute until fragrant.
5. Stir in the black beans, vegetable broth, smoked paprika, cumin, chili powder, cinnamon, salt, and pepper. Bring to a boil.
6. Once the sweet potatoes are roasted, add them to the soup and stir to combine.
7. Simmer for an additional 10-15 minutes, allowing the flavors to meld together.
8. Stir in the lime juice and garnish with fresh cilantro before serving.

The smoky flavor from the paprika and cumin pairs beautifully with the natural sweetness of the roasted sweet potatoes, making this Mexican black bean soup a rich and satisfying option. It’s a nourishing soup that’s perfect for a chilly evening or a cozy lunch. The addition of lime and cilantro adds a fresh, zesty touch, balancing the depth of flavors. Whether you’re looking for a comforting bowl of soup or a healthy meal, this one hits all the right notes.

Mexican Black Bean Soup with Chorizo and Kale

This Mexican black bean soup with chorizo and kale is a hearty, protein-packed dish that balances the richness of the chorizo with the earthiness of the kale. With the bold, spicy flavors of chorizo combined with nutrient-dense kale and black beans, this soup offers a robust, satisfying meal perfect for cooler months.

Ingredients:

• 1 tablespoon olive oil
• 1/2 lb chorizo, casing removed (or use plant-based chorizo)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 cups kale, chopped
• Salt and pepper, to taste
• 2 tablespoons fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chorizo and cook, breaking it apart with a spoon, until browned and crispy, about 5-7 minutes.
2. Remove the chorizo from the pot and set it aside. In the same pot, add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the black beans, broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring the soup to a boil.
5. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to combine.
6. Stir in the chopped kale and cooked chorizo, and simmer for another 5-7 minutes until the kale is tender and the chorizo is heated through.
7. Stir in the lime juice and taste for seasoning, adjusting salt and pepper if necessary.
8. Serve the soup hot, garnished with fresh cilantro.

This Mexican black bean soup with chorizo and kale is a comforting, protein-packed dish that’s as filling as it is flavorful. The spicy chorizo and earthy kale blend seamlessly with the black beans, creating a rich and hearty soup. It’s perfect for a satisfying lunch or dinner, especially during the colder months. The lime juice adds a refreshing tang, cutting through the richness of the chorizo, while the cilantro adds a touch of freshness. This soup is a wonderful balance of savory, spicy, and hearty ingredients.

Mexican Black Bean Soup with Poblanos and Quinoa

This flavorful Mexican black bean soup combines the smoky heat of poblanos with the hearty texture of quinoa and the rich flavor of black beans. It’s a nourishing, gluten-free dish that’s both filling and full of flavor. With a touch of lime and cilantro, this soup offers a satisfying meal that’s perfect for lunch or dinner.

Ingredients:

• 2 tablespoons olive oil
• 2 poblano peppers, charred, peeled, and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup quinoa, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 2 tablespoons fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Char the poblanos over an open flame or under a broiler until the skin is blackened. Place them in a bowl and cover with a cloth to steam for about 10 minutes. Peel off the skin, remove the seeds, and chop the peppers.
2. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for another 1 minute until fragrant.
4. Stir in the black beans, vegetable broth, quinoa, cumin, smoked paprika, chili powder, salt, and pepper. Bring to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes, until the quinoa is cooked and the flavors have melded together.
6. Stir in the chopped poblanos and lime juice.
7. Serve the soup hot, garnished with fresh cilantro.

This Mexican black bean soup with poblanos and quinoa is a unique twist on traditional bean soups. The poblanos bring a smoky heat that adds depth to the dish, while the quinoa provides a nutritious, filling base. The lime juice and cilantro brighten the flavors, making this soup a perfectly balanced meal. It’s hearty, satisfying, and full of vibrant flavors, making it an excellent choice for those seeking a healthy yet indulgent soup.

Mexican Black Bean Soup with Avocado and Jalapeños

This spicy and creamy Mexican black bean soup incorporates creamy avocado and fresh jalapeños to give the dish a delicious kick. The smooth, slightly spicy flavor of the soup is balanced by the coolness of the avocado, offering a refreshing yet hearty meal. Perfect for anyone who enjoys a bit of heat in their soup!

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1-2 jalapeño peppers, chopped (adjust based on heat preference)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 ripe avocado, peeled, pitted, and mashed
• 2 tablespoons fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute, stirring frequently.
3. Stir in the black beans, vegetable broth, jalapeños, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil.
4. Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together.
5. Remove from heat and use an immersion blender to blend the soup to your desired texture (smooth or chunky).
6. Stir in the mashed avocado and lime juice, and taste for seasoning, adding more salt or lime juice if needed.
7. Serve hot, garnished with fresh cilantro.

This Mexican black bean soup with avocado and jalapeños offers the perfect combination of heat and creaminess. The jalapeños provide a spicy kick, while the mashed avocado brings a silky texture that cools things down. Lime juice adds a zesty freshness, and cilantro completes the dish with a burst of flavor. It’s a soup that’s hearty enough for a main course yet light and refreshing, making it an excellent choice for any meal.

Mexican Black Bean Soup with Coconut Milk and Lime

For a creamy and tropical twist, this Mexican black bean soup incorporates coconut milk, which complements the richness of the black beans while adding a mild sweetness. The balance of coconut and lime creates a refreshing yet indulgent dish that will transport your taste buds to a new level of flavor. This soup is perfect for those looking for a unique, velvety texture.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground turmeric (optional)
• Salt and pepper, to taste
• 2 tablespoons fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the black beans, coconut milk, vegetable broth, cumin, chili powder, turmeric (if using), salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 15-20 minutes, allowing the flavors to come together.
5. Use an immersion blender to blend the soup to your desired texture, smooth or chunky.
6. Stir in the fresh lime juice and adjust the seasoning with more salt or lime juice if needed.
7. Serve the soup hot, garnished with fresh cilantro.

This Mexican black bean soup with coconut milk and lime is a decadent yet light option that’s both creamy and rich. The coconut milk gives the soup a smooth texture while adding a subtle sweetness that balances the savory black beans and spices. The lime juice brings a refreshing tang that cuts through the richness, making it a delightful dish perfect for any occasion. Whether you’re craving a comforting bowl of soup or a unique flavor experience, this recipe hits all the right notes.

Mexican Black Bean Soup with Charred Corn and Bell Peppers

This vibrant Mexican black bean soup is packed with flavor from charred corn, sweet bell peppers, and a blend of spices. The smoky char on the corn adds a deep richness to the soup, while the bell peppers contribute a slight sweetness that complements the hearty black beans. This dish is a colorful and nutritious meal that will brighten your table.

Ingredients:

• 2 tablespoons olive oil
• 2 cups corn kernels (fresh or frozen)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat a grill pan or skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is slightly charred, about 5-7 minutes. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped bell peppers and onion, and sauté until softened, about 5 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the black beans, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil.
5. Reduce the heat and simmer for 15-20 minutes, allowing the flavors to combine.
6. Stir in the charred corn and lime juice, then cook for another 5 minutes.
7. Serve the soup hot, garnished with fresh cilantro.

This Mexican black bean soup with charred corn and bell peppers brings a delightful balance of smoky, sweet, and savory flavors. The charred corn adds a wonderful depth, while the bell peppers bring color and sweetness to the soup. The addition of lime and cilantro finishes the dish with a zesty freshness. This soup is not only comforting but also packed with nutrients, making it an ideal choice for a healthy and flavorful meal.

Mexican Black Bean Soup with Chicken and Avocado

This Mexican black bean soup is enriched with tender chicken, making it a protein-packed, filling meal. The combination of black beans, chicken, and creamy avocado creates a satisfying soup that is hearty yet fresh. With a kick of lime and spices, this soup is both flavorful and comforting.

Ingredients:

• 1 tablespoon olive oil
• 1 lb chicken breast (or thighs), cooked and shredded
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 ripe avocado, peeled, pitted, and diced
• 2 tablespoons fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the garlic and cook for another minute, stirring constantly.
3. Stir in the shredded chicken, black beans, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring the soup to a boil.
4. Reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld together.
5. Stir in the fresh lime juice just before serving.
6. Serve the soup hot, topped with diced avocado and fresh cilantro.

This Mexican black bean soup with chicken and avocado is a comforting and well-rounded meal. The tender chicken adds protein and richness, while the avocado brings a creamy freshness that balances the spices. The lime juice adds a tangy kick, making this soup a perfect option for a satisfying dinner. Whether you’re craving something hearty or lighter, this soup provides the ideal combination of flavors and textures.

Mexican Black Bean Soup with Butternut Squash and Cilantro Pesto

This unique twist on Mexican black bean soup incorporates the natural sweetness of roasted butternut squash and the bold flavors of cilantro pesto. The creamy texture of the squash complements the richness of the black beans, while the pesto adds a fresh, herby punch. This soup is full of flavor and perfect for anyone looking for a comforting and creative meal.

Ingredients:

• 1 medium butternut squash, peeled, cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons fresh lime juice
• For the pesto:
  • 1 cup fresh cilantro, packed
  • 1/4 cup olive oil
  • 1 tablespoon lime juice
  • 1 garlic clove
  • Salt, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
3. Add the garlic and cook for another minute.
4. Stir in the black beans, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil.
5. Reduce the heat and simmer for 10 minutes to allow the flavors to meld.
6. For the pesto, combine cilantro, olive oil, lime juice, garlic, and a pinch of salt in a food processor. Blend until smooth.
7. Once the butternut squash is roasted, add it to the soup and stir to combine.
8. Stir in the lime juice and adjust seasoning if needed.
9. Serve the soup hot, topped with a spoonful of cilantro pesto.

This Mexican black bean soup with butternut squash and cilantro pesto offers a beautiful blend of flavors. The sweetness of the roasted squash balances the rich black beans, while the cilantro pesto adds a vibrant, herby contrast that takes the soup to the next level. The lime juice gives it a refreshing finish, making this soup both nourishing and exciting. It’s an innovative, healthy, and satisfying option for those looking to try something different.

Mexican Black Bean Soup with Chayote and Zucchini

This refreshing Mexican black bean soup features the unique flavors of chayote and zucchini, combined with hearty black beans for a light yet satisfying dish. The crisp texture of chayote and zucchini blends beautifully with the creamy beans, and a subtle blend of spices adds depth. This soup is an excellent choice for those seeking a vegetable-rich, comforting bowl.

Ingredients:

• 2 tablespoons olive oil
• 1 chayote, peeled, pitted, and diced
• 1 medium zucchini, diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the garlic and cook for another minute, stirring constantly.
3. Stir in the diced chayote, zucchini, black beans, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 20-25 minutes, allowing the vegetables to soften and the flavors to meld.
5. Stir in the fresh lime juice, adjusting the seasoning if needed.
6. Serve the soup hot, garnished with fresh cilantro.

This Mexican black bean soup with chayote and zucchini is a light and nutrient-packed option that’s perfect for anyone looking for a vegetable-centric dish. The chayote and zucchini provide a delightful crunch and freshness, while the black beans add richness and substance. The blend of spices enhances the vegetables without overpowering them, creating a well-rounded, comforting soup. This dish is perfect for those seeking a wholesome, flavorful, and easy-to-make meal.

Mexican Black Bean Soup with Sweet Corn and Cilantro Crema

This sweet and savory Mexican black bean soup incorporates the natural sweetness of corn and the tang of cilantro crema, creating a beautifully balanced dish. The creamy corn kernels complement the black beans, while the cilantro crema adds a cooling touch. This hearty soup is perfect for a family meal or a cozy gathering with friends.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup fresh or frozen corn kernels
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon fresh lime juice
• For the cilantro crema:
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the garlic and cook for another minute, stirring frequently.
3. Stir in the black beans, corn, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil.
4. Reduce the heat to low and simmer for 15-20 minutes to allow the flavors to combine.
5. While the soup simmers, make the cilantro crema: In a small bowl, combine sour cream or Greek yogurt, cilantro, lime juice, and a pinch of salt. Stir until smooth.
6. Stir in the lime juice into the soup and adjust the seasoning if needed.
7. Serve the soup hot, drizzled with cilantro crema.

This Mexican black bean soup with sweet corn and cilantro crema offers a delicious balance of flavors and textures. The sweet corn pairs perfectly with the rich black beans, while the tangy cilantro crema provides a cool, creamy contrast. The soup is easy to make, vibrant, and full of flavor, making it an ideal dish for both casual meals and special occasions. It’s a simple yet satisfying way to enjoy the classic flavors of Mexican cuisine.

Mexican Black Bean Soup with Plantains and Avocado Salsa

This tropical twist on Mexican black bean soup incorporates caramelized plantains and a fresh avocado salsa, bringing a mix of sweet and savory elements. The sweetness of the plantains pairs perfectly with the savory black beans, and the avocado salsa adds freshness and creaminess. This unique soup is both filling and refreshing, ideal for a flavorful and nutritious meal.

Ingredients:

• 2 tablespoons olive oil
• 2 ripe plantains, peeled and sliced into rounds
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 2 tablespoons fresh lime juice
• For the avocado salsa:
  • 1 ripe avocado, peeled, pitted, and diced
  • 1 small tomato, chopped
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt, to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the plantain slices and cook until golden and caramelized, about 5-7 minutes on each side. Remove from the skillet and set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the black beans, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil.
5. Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld.
6. While the soup simmers, make the avocado salsa: In a small bowl, combine the diced avocado, tomato, red onion, cilantro, lime juice, and a pinch of salt. Stir gently to combine.
7. Stir in the fresh lime juice into the soup and adjust the seasoning if necessary.
8. Serve the soup hot, topped with caramelized plantains and fresh avocado salsa.

This Mexican black bean soup with plantains and avocado salsa is a unique and flavorful dish that beautifully balances sweet and savory notes. The caramelized plantains add a rich, slightly sweet element, while the black beans provide a hearty base. The avocado salsa brings a refreshing and creamy contrast, making each bite a delightful experience. It’s a satisfying and tropical twist on a classic soup that will leave you craving more.

Note: More recipes are coming soon!