Spicy Black Bean Soup

Name: Spicy Black Bean Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 to 8 servings (10 cups)
Ingredients: 4 (15-ounce) cans black beans; 2 (roughly 16-ounce) jars mild salsa verde (or 3 1/2 cups homemade); 2 (4-ounce) cans chopped green chiles; 2 tablespoons unsweetened cocoa powder; 2 teaspoons ground cumin; 2 teaspoons garlic powder; 1/2 cup chopped cilantro; Salt and black pepper; Any combination of lime wedges, sour cream, pickled red onions, queso fresco, tortilla chips and sliced avocado, radishes and fresh chiles, for topping

By Ali Slagle

Updated Nov. 27, 2024

Spicy Black Bean Soup — Johnny Miller for The New York Times. Food Stylist: Vivian Lui.

Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Rating: 5(1,419)
Comments: Read comments

There are a lot of things to love about this soup: It comes together in 20 minutes in just one pot with fewer than 10 ingredients. But most importantly, minimal effort results in a velvety yet bright soup. The cocoa powder accentuates the fudginess of the black beans, while the salsa verde adds surprising tartness. The tomatillos in the salsa also contain pectin which, along with the starchy bean liquid, quickly thickens the soup. While the soup’s cooking, ready your garnishes as you’ll want plenty to top the bowls. Leftover soup keeps for up to three days, but will stiffen as it sits, so thin with water as needed or turn it into refried beans.

Featured in: Thanksgiving Can Be Hectic. Feeding Guests All Week Doesn’t Have to Be.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings (10 cups)

4(15-ounce) cans black beans
2(roughly 16-ounce) jars mild salsa verde (or 3½ cups homemade)
2(4-ounce) cans chopped green chiles
2tablespoons unsweetened cocoa powder
2teaspoons ground cumin
2teaspoons garlic powder
½cup chopped cilantro
Salt and black pepper
Any combination of lime wedges, sour cream, pickled red onions, queso fresco, tortilla chips and sliced avocado, radishes and fresh chiles, for topping

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a large pot, bring the beans, salsa, green chiles, cocoa powder, cumin and garlic powder to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until the beans flatten easily when smashed against the side of the pot, 7 to 10 minutes.
Step 2
Use an immersion blender or potato masher to smash some of the beans until the broth is thickened to your liking, keeping in mind that the soup will also thicken as it sits. Stir in the cilantro, then season to taste with salt and pepper. (Because the beans and salsa contain salt, you might not need more; if you find the soup too salty or thick, add water to thin.) Serve with desired toppings.

Ratings

5 out of 5

1,419 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

CF6 months ago

No, the beans are not drained or rinsed. The bean liquid helps thicken the soup.

Kan6 months ago

No need for canned chilis or garlic powder. Chop up peppers (poblanos!), onion and garlic, saute in olive oil, add spices to cook a bit and there you have sofritto as the flavorful basis of your soup. Adds about 20 minutes but it will be worth it.

Kristin6 months ago

I made this as written (all ingredients from Trader Joe's) and it was delicious! I did not need to add any salt or pepper and topped my soup with avocado, sour cream and tortilla chips.

Paul3 weeks ago

Cooked per recipe simple, easy and the taste is good. What would you do to make is spicier? I like spice.

Doug T1 week ago

@Paul One way is to add diced serrano chili peppers to the ingredients as they cook and/or use them as a topping. I have made a version of this that calls for the peppers with success.

Tom1 month ago

This was a big hit. Made as written. Those complaining about the taste and acidity must have a more refined palate than mine. My family thought it was delicious, flavorful,and a keeper.

Camille1 month ago

This is a good soup, but after reading the reviews, I made some important changes. First, rather than a whopping 32 ounces of salsa verde, I reduced the recipe to just two 7-ounce cans of Herdez salsa verde. To add moisture lost from the reduction of salsa, a few splashes of vegetable broth were added. To the spices, I added 1.5 teaspoons of chile powder (I made my own from ground negro and California chiles). The result was a delicious soup, especially with cotija, lime and tortilla chips.

Private comments are only visible to you.