Spicy Black Bean Soup

By Ali Slagle

Updated Dec. 10, 2025

Spicy Black Bean Soup
Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(3,782)
Comments
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There are a lot of things to love about this soup: It comes together in 20 minutes in just one pot with fewer than 10 ingredients. But most importantly, minimal effort results in a velvety yet bright soup. The cocoa powder accentuates the fudginess of the black beans, while the salsa verde adds surprising tartness. The tomatillos in the salsa also contain pectin which, along with the starchy bean liquid, quickly thickens the soup. While the soup’s cooking, ready your garnishes as you’ll want plenty to top the bowls. Leftover soup keeps for up to three days, but will stiffen as it sits, so thin with water as needed or turn it into refried beans.

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Ingredients

Yield:6 to 8 servings (10 cups)
  • 4(15-ounce) cans black beans
  • 2(roughly 16-ounce) jars mild salsa verde (or 3½ cups homemade)
  • 2(4-ounce) cans chopped green chiles
  • 2tablespoons unsweetened cocoa powder
  • 2teaspoons ground cumin
  • 2teaspoons garlic powder
  • ½cup chopped cilantro
  • Salt and black pepper
  • Any combination of lime wedges, sour cream, pickled red onions, queso fresco, tortilla chips and sliced avocado, radishes and fresh chiles, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

210 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 16 grams dietary fiber; 1 gram sugars; 14 grams protein; 578 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot, bring the beans, salsa, green chiles, cocoa powder, cumin and garlic powder to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until the beans flatten easily when smashed against the side of the pot, 7 to 10 minutes.

  2. Step 2

    Use an immersion blender or potato masher to smash some of the beans until the broth is thickened to your liking, keeping in mind that the soup will also thicken as it sits. Stir in the cilantro, then season to taste with salt and pepper. (Because the beans and salsa contain salt, you might not need more; if you find the soup too salty or thick, add water to thin.) Serve with desired toppings.

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Ratings

5 out of 5
3,782 user ratings
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Comments

Kan

No need for canned chilis or garlic powder. Chop up peppers (poblanos!), onion and garlic, saute in olive oil, add spices to cook a bit and there you have sofritto as the flavorful basis of your soup. Adds about 20 minutes but it will be worth it.

CF

No, the beans are not drained or rinsed. The bean liquid helps thicken the soup.

Kristin

I made this as written (all ingredients from Trader Joe's) and it was delicious! I did not need to add any salt or pepper and topped my soup with avocado, sour cream and tortilla chips.

Mia

This soup was way too tangy, my husband wouldn’t even eat it. I followed direction exactly except that I drained and rinsed the beans, which, after reading the comments I’m realizing was a big no no. I also suspect it was the brand of salsa I used: Herdez. Will use different salsa and not rinse beans if I make it again. Maybe this is just a really tangy soup tho. At least I only made a half batch. The soup was still edible with sour cream and avocado but it was not my fav soup by any means.

LPS

Excellent. Easy. Should make more.

Karen

Don’t love this. If you really like the green chili sauce, then you’ll like it, but otherwise it doesn’t have a lot to it.

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