Photo: Randy Mayor
5 servings (serving size: 1 cup soup, 1 1/2 tablespoons cheese, 1 tablespoon onions, 1 tablespoon sour cream, and 1 1/2 teaspoons cilantro)

Preparation time: 3 minutes

Try serving this with toasted tortilla wedges.

How to Make It

Place beans and liquid in a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top with cheese, sour cream, onions, and cilantro.

Ratings & Reviews


March 31, 2017
We agreed best black bean soup ever. Made the night before so flavors could mingle, doubled the seasonings, and let simmer on stovetop 1/2 hour. Topped with queso fresco instead of shredded cheddar. Served with cornbread and fruit salad. Lick the bowl good!

So easy!

November 04, 2015
I've made this several times.  I always forget how quick and easy it is.  And really, really good!  What more can you ask??  I like this with Garlic, Avocado, and Tomato Toast (Nov 2015 Cooking Light).  Definitely on our regular rotation.

aryzek's Review

May 18, 2014
Quick, easy, filling and delicious.

socialkombat1's Review

January 27, 2014
This recipe is great - it's absolutely delicious and so very easy. I followed the advice of one reviewer and let it simmer for about 30 minutes. It's got a great consistency - not too thin.

gkd1029's Review

January 08, 2014

nhbrowneyedgirl's Review

December 01, 2012
Wonderful quick and easy soup. Vary the flavor with the salsa. The one I used had tomatillas and it added a lot. I can tell this will be a go to weeknight meal when I want minimal cooking.

tsimpkins's Review

January 24, 2012
I think I would use this as a filler for another mexican style recipe more than a soup....I cut back on the broth as suggested so maybe that is the reason. The flavors were definitely good

Christe's Review

December 18, 2011

lauracvaughn's Review

December 14, 2011
Part of the reason I'm giving this soup 5 stars is because of how incredibly easy and fast it is to make, while still tasting extremely yummy! I took the advice of a lot of the other reviewers and added cumin, which I like because I feel like it adds a little more depth of flavor to the dish. I also added the amount of stock the recipe calls for, but then just let it simmer for about 30 or 40 minutes, so I ended up with a pretty delicious, non-watery soup in the end! Also, HUGE plus, I just moved, so I didn't have any of these ingredients on hand, and buying them all only cost $12, and it was lunch for me for a week!

sajarche's Review

October 19, 2011
Delicious and super quick