Creamy Black Bean Soup

Creamy Black Bean Soup

Southern Living FEBRUARY 2009

  • Yield: Makes 16 cups
  • Cook time: 30 Minutes
  • Prep time: 15 Minutes


  • 1 medium onion, diced (about 1 cup)
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 4 cups undrained Slow-cooker Black Beans*
  • 1 (32-oz.) container chicken broth
  • 2 (4.5-oz.) cans chopped green chiles, undrained
  • 1 (14.5-oz.) can Mexican-style stewed tomatoes, undrained
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 1 (11-oz.) can whole kernel corn, rinsed and drained
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • Toppings: sour cream, shredded Cheddar cheese, diced tomatoes, chopped fresh cilantro


1. Sauté onion and garlic in 1 Tbsp. hot oil in a Dutch oven over medium-high heat 6 minutes or until tender. Stir in Slow-cooker Black Beans and next 7 ingredients, stirring to loosen particles from bottom of Dutch oven; cover and bring to a boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes.

2. Process 2 cups of soup in blender or food processor 30 seconds or until smooth. Return to Dutch oven, and stir until blended. Serve with desired toppings.

*2 (15-oz.) cans black beans, rinsed and drained, may be substituted.


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Creamy Black Bean Soup Recipe