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This Mexican Black Bean Soup has incredible flavor despite letting the beans do most of the work. So good! mexicanplease.com
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4.78 from 9 votes

Mexican Black Bean Soup

This simple Mexican Black Bean Soup has incredible flavor and is surprisingly easy to make.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2
Calories: 348kcal
Author: Patrick Calhoun | Mexican Please


  • 1 can black beans (2 cups of beans)
  • 2 tomatoes
  • 1/2 white onion
  • 2 garlic cloves
  • 1/2 chipotle pepper
  • 1.5 cups stock
  • 1/4 teaspoon oregano
  • 1/2 teaspoon salt
  • black pepper


  • Roast 2 tomatoes in the oven at 400F for 15 minutes or so
  • Saute 1/2 white onion and 2 peeled garlic cloves in a dollop of oil
  • Rinse 1 can of black beans (2 cups worth) under tap water
  • Prepare the chipotle by de-stemming and scraping out some of the seeds
  • Add the tomatoes to the onion and garlic
  • Add the beans along with 1.5 cups of stock
  • Add 1/4 teaspoon oregano (use Mexican oregano if you have it)
  • Add 1/2 teaspoon salt and dashes of freshly ground pepper
  • Add half of a single chipotle pepper
  • Cook for a couple minutes until everything is at a uniform temperature
  • Add the mixture to a blender and pulse blend (let some of the warm air out as you blend)
  • Add mixture back to pan for a final 10 minute simmer
  • Taste for seasoning and add additional salt, oregano and chipotle if desired


I used chicken stock here but vegetable stock will work too. And in a pinch using water will still give a good result.
While not necessary, Mexican oregano seems to work really well in this dish so I recommend keeping an eye out for some.
If you prefer eating whole beans you can blend only a portion of the mixture and leave the rest as is.


Calories: 348kcal