Mexican Black Bean Soup

Name: Mexican Black Bean Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: Dried black beans 1 ¾ cup; Smoked pancetta 5.3 oz; Chicken broth 4 ¼ cups; Cluster tomatoes 5.3 oz; Garlic 2 cloves; Fresh chili pepper 1; Onions 1; Extra virgin olive oil 4 spoonfuls; Bay leaves 2 leaves; Black pepper to taste; Fine salt to taste; Cinnamon powder 1 pinch; Tortilla chips 4

it de fr es br

496

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 496
Carbohydrates g 49.9
of which sugars g 6.4
Protein g 28
Fats g 20.5
of which saturated fat g 4.96
Fiber g 14.1
Cholesterol mg 24
Sodium mg 1863

Difficulty: Easy
Prep time: 15 min
Cook time: 60 min
Serving: 4
Cost: Low
Note + 12 hours of soaking

PRESENTATION

Big flavor stands out with this Mexican Black Bean Soup, thanks to rich, deep flavor from Canned Black Beans and that bold kick only Chipotle in Adobo gives. Loaded with hearty appeal and a soft, thick texture, this Black Bean Soup Recipe looks inviting in every bowl, especially with its dark, satisfying color (SO GOOD for those cool weeknights or when anyone feels like something filling). Families often gather around because it’s truly comforting—great taste, rich with those classic Mexican spices, and the kind of meal that just feels cozy for everyone, even the picky eaters. Seen as a must-have in Mexican Cuisine, it works well for any family dinner, makes a simple but pretty lunch, or acts as the go-to for bigger gatherings when you want something both reliable and delicious to serve. The hearty beans, smoky chipotle notes, and smooth broth fit so many moods, while that bold flavor means it’s never boring.

Home cooks really look for easy meals like this—Mexican Black Bean Soup delivers not just on flavor but on feel-good value. It’s totally vegetarian-friendly, making it perfect for households that like to mix up their weekly dinner routine with filling vegetable dishes. Versatility is a HUGE plus here: this Black Bean Soup Recipe adapts to spice fans (just add extra chipotle!) or keeps things mild for the little ones, plus it handles any topping; some go with a spoonful of sour cream, others pick crunchy tortilla strips, or a heap of chopped cilantro. Good with bread, even better with warm rice, and always welcoming as party food—or a quick dinner. That simple, warm feel keeps families satisfied, while the comforting texture and OFF-THE-CHARTS flavor remind regular home cooks why Black Bean Soup Recipe recipes stay popular. Pair it with weekday simplicity or add all your favorite toppings for fun on the weekend…because nights with this bowl around mean everybody goes to bed happy and full.

INGREDIENTS

496

Calories per serving

Dried black beans 1 ¾ cup (300 g)

Smoked pancetta 5.3 oz (150 g)

Chicken broth 4 ¼ cups (1 l)

Cluster tomatoes 5.3 oz (150 g)

Garlic 2 cloves

Fresh chili pepper 1

Onions 1

Extra virgin olive oil 4 spoonfuls

Bay leaves 2 leaves

Black pepper to taste

Fine salt to taste

Cinnamon powder 1 pinch

Ingredients for garnish: Tortilla chips 4

Preparation

How to prepare Mexican Black Bean Soup

Soak the black beans for 12 hours in cold water (do this the night before preparation and leave them to soak overnight).
Rinse the beans and drain them. In a pot, add the oil, the chili (whole or in pieces), the chopped onion and garlic, the whole piece of smoked bacon, and the bay leaf; sauté everything over low heat and then add the diced tomato, cinnamon, and finally the black beans.

Add the chicken broth and cook for about 45 minutes on low heat, covering the pot with a lid and leaving a small vent. Once the beans are cooked, adjust the salt and pepper and serve the Mexican black bean soup, accompanying it with the tortillas which you can find on our site by consulting the Flour tortillas page.