Chipotle Black Bean Soup

Chipotle Black Bean Soup

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3 cans (15.5 oz. each)

GOYA® Black Beans, divided

Black Beans

Winner of the ChefsBest® Excellence Award for overall quality.*

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chipotle chile, plus 2 tsp. chipotle chile sauce from 1 can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce


medium yellow onion, chopped


 red bell pepper, finely chopped


 green bell pepper, finely chopped

2 tsp.

GOYA® Minced Garlic, or 4 cloves garlic, finely chopped

1 packet

GOYA® Chicken Bouillon mixed with 2 cups water, or 2 cups chicken broth

½ cup

sour cream 


small tomato, finely chopped 

2 tbsp.

roughly chopped fresh cilantro

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

In bowl of blender, add 1 can black beans, chipotle chile and sauce and 2 cups water. Puree until smooth, about 30 seconds; set aside.

Step 2

Heat oil in large pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic and cumin; cook until fragrant, about 30 seconds more. Add chicken bouillon mixture, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 minutes.

Step 3

Divide soup evenly among serving bowls. Top with a dollop of sour cream. Sprinkle with tomatoes and cilantro.

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