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Spicy Black Bean Soup Recipe

Spicy Black Bean Soup Recipe

A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing. —Tia Musser, Hudson, Indiana
TOTAL TIME: Prep: 25 min. Cook: 40 min. YIELD:12 servings


  • 1 large red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 cans (15 ounces each) black beans, rinsed and drained
  • 3-1/2 cups vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1 can (4 ounces) chopped green chilies
  • 1/3 cup sherry or additional vegetable broth
  • 2 tablespoons minced fresh cilantro
  • 1/2 cup fat-free sour cream
  • 1/4 cup shredded cheddar cheese


  • 1. In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
  • 2. Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer.
  • 3. Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese. Yield: 12 servings (3/4 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

3/4 cup: 150 calories, 3g fat (1g saturated fat), 4mg cholesterol, 667mg sodium, 23g carbohydrate (5g sugars, 5g fiber), 7g protein .

Reviews for Spicy Black Bean Soup

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randcbruns 248300
Reviewed May. 16, 2016

"I've made this soup a couple of times. My family prefers it not blended. It can be bland depending on the bean and chilies you use. I add my favorite taco seasoning too, that helps."

ChefNayomi 107978
Reviewed Apr. 9, 2014

"A good, make-again recipe. I would like to try making it by cooking my own black beans, and using fresh tomato and chopped chilies."

diana_musicislife 189009
Reviewed Jan. 29, 2014

"Literally just finished cooking this! Its pretty good. I did do the blender part, but I think next time I wont. I did not use Sherry but instead I used chicken Broth. I used real black beans (i had to cook them first because they take about 2 hours to cook) and I love spicy so i don't mind seeds on the Jalapeños. I also added Creole, which gave it an awesome flavor! I also cut fresh tomatoes and Jalapeños ( i considered them the green chili's) but i think the best thing was the Creole. Over all, I love this dish. I WILL make it again. I'd put a few things of my own though;) Oh, and I put mexican blend shredded cheese on top. AND WOW! :D"

dzz1qy 176637
Reviewed Jan. 9, 2013

"Very good and will make again. I did not do the blender part either."

Ms Connie 110845
Reviewed Jan. 5, 2013

"This soup is delicious and so easy to make. I did not use the chillies because we don't like a lot of heat. I did use an 8 oz. can of Rotel tomato and green chili sauce (mild). Just right. I will definitely make it again."

Mlong63 118338
Reviewed Jan. 3, 2013

"This was a delicious easy to make soup. I added carrots and chicken for a little variety. Very good for a cold night meal with some crunchy bread. Will be making this again."

Cathee46 110844
Reviewed Jan. 3, 2013

"Very good. I did not use the chilies. I added leftover ham. I also didn't do the blender portion. It was a hit in my house"

3southpaws 171767
Reviewed Jan. 2, 2013

"This was an awesome soup! We added cooked (boiled) shredded chicken and crunched Roasted Garlic and Black Bean Tostito chips on top. Yum!"

fredaevans 105133
Reviewed Jan. 2, 2013

"Killer Meal. You can even do this in a slow cooker and the 'left overs' freeze very well. I don't do the blender bit, but do give the 'goodies' a good going over with a Potato Masher."

minnie 121284
Reviewed May. 26, 2012

"I really love this soup, its so tasty and easy to make."

jslvsclf 105132
Reviewed Oct. 1, 2010

"This recipe is very very good. I made it only three times since I haven't had it so long. Twice I did not use sherry and once I did; I have found the sherry made it milder, so I use that for people who don't like spice as much as I do. I hope you submit recipes again; this is so good! Thank you!"

danielleylee 172102
Reviewed Sep. 26, 2010

"This recipe really hit the spot today as we head into fall. Went well with a whole wheat baguette. Will definitely be making this again!"

aug2295 110843
Reviewed Sep. 3, 2010

"I was surprised by how tasty and easy this was."

beckyjayne17 172101
Reviewed Jun. 16, 2010

"I love, love, love this recipe! So easy to make, and I enjoy it for lunch for several days. Delicious, hearty, healthy and just plain yummy!!"

jslvsclf 172096
Reviewed May. 12, 2010

"This was very very good. I wanted spicier than it read, so I used 1 cup of Tostitos medium salsa instead of the can of tomatoes with mild green chilies and the 4 oz. can of chopped green chilies. (I halved the recipe) Next time I make this, I will use hot salsa instead of medium, but that's all I had on hand. I thought the addition of sherry made it milder, so next time unless I make it for someone else, I will not be using it. Again, this was very very good. Thank you."

mehalv 190719
Reviewed Apr. 29, 2010

"Absolutely delicious and satisfying!"

minnie 105130
Reviewed Apr. 24, 2010

"So YUMMY, Will be making a lot of this soup!"

spinneretta 105107
Reviewed Apr. 7, 2010

"Absolutely delicious, will definitely make again :)"

Reviewed Mar. 23, 2010

"I forgot to rate the stars...this would definitely be a five star recipe!"

Reviewed Mar. 23, 2010

"I just finished making this soup and it is absolutely delicious. Very hearty and filling."

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