Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (or more for extra spice)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 4 cups vegetable broth
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1 tablespoon lime juice
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic and jalapeño. Cook for 1 minute until fragrant.
- Add cumin, chili powder, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
- Pour in vegetable broth, black beans, and diced tomatoes. Bring to a simmer.
- Reduce heat to low, cover, and cook for 15-20 minutes, allowing flavors to meld.
- Using an immersion blender, blend about half of the soup until creamy. Alternatively, carefully transfer half of the soup to a regular blender and blend until smooth, then return to the pot.
- Stir in chopped cilantro and lime juice. Season with salt and black pepper to taste.
- Serve hot, garnished with additional cilantro, a dollop of sour cream or Greek yogurt, or a squeeze of lime.
Notes
- For a smoky flavor, add a pinch of smoked paprika.
- Garnish with avocado, tortilla strips, or a sprinkle of shredded cheese.
- This soup freezes well. Store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg