On our recent adventure to Mexico, we ate more tacos + salsa, and drank more margaritas than I have in my entire life—all in one week.
And if I wasn’t already a huge fan of Mexican food, I certainly am now.
Today I am sharing a super simple soup—inspired by the spices + textures of Mexico.
Say hello the your new go-to Mexican Black Bean Soup!
This soup has become a favorite since our trip (we haven’t been home that long and I’ve made it at least twice a week since). It has super simple ingredients, and comes together in 30 minutes + in one pot—aka minimal dishes to clean up. It is flavorful, versatile, + makes great leftovers.
I love using chipotle peppers in my Mexican food—they are incredible spicy + really elevate a dish. If you’re not into the spice, leave them out—no judgement. I also love adding a little dark chocolate to this soup. Yes: spicy, dark chocolate, + black beans. The combo may sound strange, but trust me—the combo is worth drooling over.
I hope you love this easy soup recipe! My Mexican Black Bean Soup is:
Thick + Creamy
Easy to whip up
+ SO Full of Flavor
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
For more Mexican-inspired recipes, check out my vegan mexican jackfruit bowls, southwest sweet potato bowl, easy cashew queso, or my guacamole salad.
Mexican Black Bean Soup
- 1 Tbsp. coconut oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1/4 tsp sea salt
- pinch black pepper
- 2 15- ounce cans black beans
- 2 cup vegetable stock
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 chipotle peppers in adobo sauce more or less depending on how spicy you like your soup
- 1 ounce dark chocolate broken into chunks*
For serving (optional):
- gluten free chips salsa, sliced avocado, chopped fresh onion, hot sauce, chopped cilantro
- In a large pot over medium heat, melt coconut oil. Add the onion, garlic, salt and pepper. Sauté for 5 minutes or until fragrant and onion is translucent.
- To the pot, add the black beans, vegetable stock, chili powder, cumin, chipotle peppers, and dark chocolate.
- Bring mixture to a boil then reduce to a simmer. Cook for another 15 minutes or until slightly thickened. Remove pot from heat and serve with optional toppings.
- Leftovers will keep for up to 5 days refrigerated in airtight container.