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–+ servings
Black bean soup on a table with avocados and a lime
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5 from 9 votes

Black Bean Soup

This creamy black bean soup is not just quick—it’s loaded with flavor and so easy to make. This customizable recipe is a weeknight favorite in our home.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Soup
Cuisine: Mexican/Spanish
Keyword: Soup
Servings: 6
Calories: 273kcal
Author: Emily Walker

Equipment

Ingredients

  • 3 cans black beans do not drain
  • 2 cans chicken broth (or 30 ounces, divided)
  • 1 teaspoons salt
  • 3 cups cooked rice
  • avocado sliced
  • grated or crumbled cheese (cheddar, queso fresco, Monterey Jack, etc...)
  • tortilla chips crushed
  • 1-2 Tablespoons sour cream
  • cilantro

Instructions

  • Blend together the black beans with one of the cans chicken broth.
    Black beans in a blender to make black bean soup
  • Add black bean mixture, the other can of chicken broth, and salt to a large pan or pot. Cook on medium heat until nice and hot. (You don't need to bring it to a boil).
    Black beans being stirred in a pot
  • In individual bowls, layer the rice, then the soup, then the other toppings.
    Black bean soup being poured into a bowl with a ladle

Video

Nutrition

Calories: 273kcal | Carbohydrates: 52g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 686mg | Potassium: 551mg | Fiber: 11g | Sugar: 1g | Vitamin C: 7mg | Calcium: 48mg | Iron: 3mg