Total Time
Prep 10 mins
Cook 30 mins

A fiesta of flavors serve with tortilla chips or corn bread for a filling meal.

Ingredients Nutrition


  1. PLACE 1 can of beans with liquid and broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender.
  2. ADD blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes. Serve topped with yogurt. Garnish with cilantro.
Most Helpful

We liked this but it seemed more like a vegetarian chili. I think the salsa was overpowering. I would like to try it with less salsa and less chicken broth as I was hoping for a bit thicker soup.

Margie99 February 06, 2009

LOVED this!! I used Copycat Pace Picante Sauce for the salsa, and otherwise followed the recipe to a the end, though, I threw everything into my crockpot. It has been cooking on low for about 30 minutes, and I just sampled it. Fantastic! To everyone out there looking for an amazing black bean soup recipe, you need not look any further!!

KP in Canada December 25, 2007

Easily a 5 star either as written or with my following additions: I added about 1 cup frozen corn, 1 can mild green chili peppers, and, added about half again the amount of onion and garlic. When serving, I top with a sharp cheddar cheese, sour cream, thinly sliced green onions or minced yellow onion, crushed tortilla chips, a generous squeeze of fresh lime juice and fresh cilantro roughly chopped. (In that order.) We like to use buttered corn tortillas for scooping up the juices. It should be noted that this soup is every bit as good....if not better....the next day when the flavors have had a chance to meld. Of course only top when ready to serve.

missystry November 17, 2015