4 servings (serving size: 1 1/4 cups soup and 2 tablespoons cheese)

To streamline your preparation, chop the cilantro and grate the cheese while the soup cooks. You can vary the heat with your choice of salsa. Serve with baked tortilla chips.

How to Make It

Step 1

Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Stir in water, chipotle powder, beans, and salsa. Bring to a boil; reduce heat, and simmer 1 minute.

Step 2

Place 3 cups of black bean mixture in a blender; process until smooth. Return pureed mixture to pan. Stir in lime juice; simmer 10 minutes. Remove from heat; stir in cilantro. Sprinkle each serving with cheese.

Ratings & Reviews

gailatmsu's Review

November 24, 2013
This was a very tasty, filling soup. I did make some slight adjustments. My husband is one of those where cilantro has a soapy flavor so I left that out, I added some chopped green chiles, and since I didn't have any chipotle chili powder, I added cayenne pepper. I think next time I make it, I'll add a can of drained corn also. Thanks for the recipe!

CindyW's Review

October 10, 2012
It was fine, but as there are other recipes which we find more satisfying, we won't use this one again.

colettecooks's Review

January 12, 2012
This is a favorite of mine. Quick, easy and tasty. I eat it with a fat free soft flour tortilla for dunking and sometimes sprinkle thawed frozen peas on along with the cheese. Always makes 4 servings for me which I eat for lunch throughout the week.

danube66's Review

February 06, 2010
Excellent healthy, quick soup recipe. I followed some of the prior suggestions and added 1/2 chopped red onion to the sautee stage. I only needed 1 cup of water instead of 2. I also added 1/2 tsp cumin and 1 tsp dried cilantro since i didn't have any fresh on hand. I used a 16 oz jar of salsa instead of 8 oz (which might explain why i only needed 1 c. water). I'll definitely make this again.

Rattiegrl's Review

August 30, 2009
This was really tasty and will be a regular at our house.

engineergirl's Review

April 15, 2009
My modifications: 1) Used fresh garlic and diced red onion in the saute stage; 2) Used more salsa and also added a can of diced jalapenos; 3) Topped with queso fresco (a crumbly, salty cheese similar to feta), sliced avocado, cilantro, hot sauce, and diced fresh tomato; Despite my modifications the soup was awfully bland, a consequence of using canned beans instead of dried. But I'd still recommend it as a healthy, satisfying soup, ideal for a quick lunch or easy weeknight dinner.

TriShacker's Review

April 02, 2009
This soup was tasty but not spectacular. Also, I followed the recipe exactly and it did not make four 1 and 1/4 cup servings. I like to make soup and put it in individual containers to bring to work for lunch during the week. I carefully measured out three servings but the fouth serving was less than a full cup.

PauletteinSC's Review

February 22, 2009
I discovered this recipe while searching for a meatless soup for a Lent Soup Supper at church. I was skeptical that a black bean soup could taste good without meat. It is absolutely one of the top five soups I've ever made, and the easiest and quickest, to boot. Run - don't walk - to make this recipe! I used a teaspoon of chipotle peppers in adobo sauce that I'd pureed in place of the powder. I served it with saltines, but next time I'll use tortilla chips.

Andreakay's Review

February 17, 2009
Very good, used 1/2 of a finely chopped jalapeno instead of chipotle powder just because I don't like the smoky taste. Very easy weekday meal.

psal271's Review

February 10, 2009
This is one of my go-to recipes for a quick dinner. It's easy and delicious! Sometimes I add some cumin for more flavor.