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Spicy Black Bean Soup

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.
  • Makes
    12 servings (3/4 cup each)


  • 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


  • In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
  • 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.
  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
3/4 cup: 154 calories, 3g fat (1g saturated fat), 3mg cholesterol, 556mg sodium, 22g carbohydrate (4g sugars, 5g fiber), 7g protein.

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  • randcbruns
    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
    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
    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

  • pajamaangel
    Jul 21, 2013

    No comment left

  • jgalahan
    Apr 17, 2013

    No comment left

  • BrendaFSC
    Apr 15, 2013

    No comment left

  • cutecreationsdesign
    Apr 6, 2013

    No comment left

  • dzz1qy
    Jan 9, 2013

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

  • Ms Connie
    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
    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.