Easy Black Bean Soup
Zesty black bean soup with fresh salsa, jalapeño heat, and bright lime—easy, flavorful, and perfect for a quick weeknight meal.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Dish, Soup
Cuisine: American, Mexican
Keyword: beans, soup
Servings: 4 servings
Cost: $8
- 1/2 onion diced
- 1 jalapeño diced
- 2-16 oz cans of black beans for thicker soup add 30 oz beans you can choose to add the liquid that comes with the beans or drain the beans, your preference. I typically add it.
- 1-15 oz container fresh salsa other options given in post
- 2 cups chicken broth
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 fresh lime juiced
- 1/4 cup cilantro chopped
In a 4 quart pot, saute the onion with jalapeno in a tablespoon of oil.
Add in the beans, salsa, chicken broth, and bring to a boil
Mix cornstarch with water and slowly stir into slowly boiling soup. (the soup will thicken)
Add in lime juice and cilantro.
Puree with an immersion blender until smooth, or add 1 can of black beans and puree, then add the second can of black beans if you prefer it chunkier.
Serve topped with cheese, sour cream, and cilantro.