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Chipotle Black Bean Soup

Prep time 10 mins
Cook time 30 mins
Yield 6 Servings


  • 3 cans (15.5 oz. each) GOYA® Black Beans, divided
  • 1 chipotle chile, plus 2 tsp. chipotle chile sauce from 1 can (7 oz.) GOYA
  • Chipotle Chiles in Adobo Sauce
  • 2 tablespoons GOYA Extra Virgin Olive Oil
  • 1/2 medium yellow onion, chopped
  • 1/2 red bell pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 2 teaspoons GOYA Minced Garlic, or 4 cloves garlic, finely chopped
  • 1/2 teaspoon GOYA Ground Cumin
  • 1 GOYA Chicken Bouillon mixed with 2 cups water, or 2 cups chicken broth
  • 1/2 sour cream
  • 1 small tomato, finely chopped
  • 2 tablespoons roughly chopped fresh cilantro

How to Make It

  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.


  3. 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.


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