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Spicy Black Bean Soup with Cilantro Crema
© Phoebe Lapin

Spicy Black Bean Soup with Cilantro Crema

  • ACTIVE: 10 MIN
  • TOTAL TIME: 35 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • HEALTHY
  • VEGETARIAN

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

  1. 2 tablespoons olive oil
  2. 1 medium red onion, diced
  3. 4 cloves garlic, minced
  4. 1 teaspoon ground cumin
  5. Sea salt
  6. Two 15-ounce cans black beans, rinsed and drained
  7. 1 quart vegetable stock
  8. 1 tablespoon finely chopped chipotle chiles in adobo
  9. 2 tablespoons lime juice
  10. 8 ounces sour cream
  11. 1/4 cup finely chopped cilantro
  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.