Spicy Black Bean Soup with Cilantro Crema

For a healthier version of this crema, try using nonfat Greek yogurt instead of the sour cream.

  • Active:
  • Total Time:
  • Servings: 4
KEY: American, Mexican, Southwestern/Tex-Mex, Beans, Grains & Legumes, Soups & Stews, Basic/Easy, Fast, Gluten-Free, Healthy, Vegetarian, Web Exclusive, Dinner, Lunch

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  • 2 tablespoons olive oil
  • 1 medium red onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Sea salt
  • Two 15-ounce cans black beans, rinsed and drained
  • 1 quart vegetable stock
  • 1 tablespoon finely chopped chipotle chiles in adobo
  • 2 tablespoons lime juice
  • 8 ounces sour cream
  • 1/4 cup finely chopped cilantro

How to make this recipe

  1. In a large Dutch oven or stock pot, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the garlic, cumin and 1 teaspoon salt. Cook until fragrant, 2 minutes.

  2. Stir in the black beans, stock and chipotle, scraping up any brown bits from the bottom of the pot. Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes.

  3. Remove from the heat and add the lime juice. Transfer 2 cups of the soup to a food processor or blender and puree until smooth. Return to the pot and taste for seasoning.

  4. In a small bowl, combine the sour cream and cilantro. Season with salt and pepper.

  5. Ladle the soup into bowls and serve alongside the cilantro crema.

Contributed By Photo © Phoebe Lapin Published September 2012

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456616 recipes/spicy-black-bean-soup-cilantro-crema 2014-01-27 Phoebe Lapine american|mexican|southwestern-tex-mex|beans-grains-and-legumes|soups-and-stews|4|basic-easy|fast|gluten-free|healthy|vegetarian|web-exclusive|weeknight-dinner|lunch september-2012 recipes,spicy-black-bean-soup-cilantro-crema 456616