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Soup • Mexican

Mexican Black Bean Soup Recipe

Adobo chiles bring smoke and just the right amount of spicy heat to this smooth version of Mexican Black Bean Soup!

5.0 from 144 votes
90 mins
Total Time
6
servings
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Mexican Black Bean Soup

How to Make the Best Mexican Black Bean Soup

This Mexican Black Bean Soup is a comforting, smoky, and satisfying dish that brings authentic flavors right to your table. The adobo chiles provide a deep, rich heat that complements the creamy black beans perfectly, while the optional tequila adds a subtle complexity that elevates the entire dish.

What makes this soup truly special is the contrast of textures and flavors—the smooth, velvety soup base paired with a fresh and crispy quick bacon corn salsa topping creates an unforgettable eating experience. The combination of smoky bacon, bright cilantro, creamy avocado, and sweet corn adds layers of taste and makes each spoonful interesting.

Perfect for a cozy weeknight dinner or meal prep for the week ahead, this Mexican Black Bean Soup is naturally hearty enough to be a complete meal on its own. Serve it with warm cornbread or tortillas on the side, and you’ll have a restaurant-quality dinner that your family will love.

Mexican Black Bean Soup

Mexican Black Bean Soup

Adobo chiles bring smoke and just the right amount of spicy heat to this smooth version of Mexican Black Bean Soup!

5.0 from 144 votes
CourseSoup
CuisineMexican
Keywordblack bean soup, easy black bean soup, quick corn salsa, mexican soup
Prep Time10 mins
Cook Time80 mins
Total Time90 mins
Servings6 servings
Calories784kcal
AuthorAlex Raeburn
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Ingredients

Mexican Black Bean Soup

Quick Bacon Corn Salsa

Instructions

Mexican Black Bean Soup

  1. Heat olive oil in a large pot over medium-high heat. Add the chopped bacon and cook until mostly rendered, about 5-7 minutes.
  2. Add the finely diced yellow onion to the pot with the bacon and cook until softened, about 3-5 minutes.
  3. Stir in the rinsed black beans, chicken stock, chipotle sauce, minced chipotle peppers, white pepper, and salt.
  4. Bring the mixture to a boil, then reduce heat and simmer for 60 minutes, stirring occasionally.
  5. For a creamier texture, use an immersion blender to partially blend the soup, or blend half the soup in a regular blender and return it to the pot.
  6. Stir in the optional silver tequila if desired. Adjust seasoning with additional salt and pepper as needed.

Quick Bacon Corn Salsa

  1. In a small bowl, combine the crispy bacon, corn, diced avocado, minced red onion, and chopped cilantro.
  2. Gently toss to combine and serve as a topping for the black bean soup.

Notes

  • The soup can be made a day ahead and stored in the refrigerator. Reheat gently before serving.
  • For a spicier soup, add more minced chipotle peppers or use more of the adobo sauce.
  • Top each bowl with a generous spoonful of the quick bacon corn salsa for added texture and flavor.
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