Name: Spicy Chipotle Black Bean Soup (Vegan, Gluten-Free, Allergy-Free)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 Cup Chopped Red Onion; 1 Cup Chopped Red Bell Pepper; 1 Tsp Minced Garlic; 2 Cans Unsalted Black Beans (including liquid); 1 (4oz) Can Roasted Diced Green Chilies; 2 Chipotle Peppers in Adobo Sauce (roughly chopped); 2 TB Adobo Sauce; 2 TB Tomato Paste; 3 Cup Vegetable Broth; 2 Tsp Chili Powder; 1 Tsp Ground Cumin; 1 Tsp Dried Oregano; 1/4 to 1/2 Tsp Chipotle Powder (or Black Pepper); Dairy-Free Sour Cream; Fresh Chopped Cilantro

This Spicy Chipotle Black Bean Soup recipe is vegan, gluten-free, and allergy-free! It’s a super quick and easy vegetarian soup using canned black beans, chili peppers, and adobo. Smokey, spicy, cool it off with a dollop of refreshing homemade dairy-free sour cream! A perfect healthy plant-based lunch or dinner for the week!

Mmm, if you need something to warm the soul straight from the inside out, this bowl of spicy chipotle black bean soup is just the remedy! Nice and spicy with smokey undertones from the adobo sauce. It’s slightly blended up so you get all the flavors throughout and a bit of creamy texture! Serve it with some fresh cilantro and dairy-free sour cream and you’ll have a perfect balanced-heat profile in your bowl!

Ingredients for spicy black bean soup

Don’t you love a good one-pot recipe that uses mostly canned ingredients? So quick, so easy, you can make it on the fly! Here’s what you’ll need:

Canned Black Beans
Red Onion
Red Bell Pepper
Minced Garlic
Canned Green Chilis
Canned Chipotle Peppers in Adobo
Tomato Paste
Vegetable Broth
Spices: Chili Powder, Cumin, Oregano, Chipotle Pepper

Then, to top it off (i.e. cool it off) some fresh chopped cilantro (or parsley if you’re one of those “cilantro tastes like soup” people) and some of my dairy-free sour cream (plain unsweetened non-dairy yogurt and a squirt of lemon juice (or white vinegar!)

Adjust the spice level

Don’t worry, if you can’t “take the heat”, you can easily reduce the different amounts of chilies and spices in this black bean soup! I used the entire 4-ounce can of roasted green chilis, 2 whole chipotle peppers in the adobo sauce with about 2 tablespoons of the adobo sauce. Plus I used chili powder and chipotle powder to season. You can adjust all these amounts to your liking (this is a taste as you go kinda deal!). You will be blending up portions of the soup, which makes things spicier as the ingredients get distributed throughout.

How to make black bean soup from scratch

Here’s the easy part, no slow cooker or instant pot required! Simple, quick, effective.

Chop and saute the red onion, bell pepper, and garlic in a large soup pot.
Add the canned black beans (and their liquid, just open and dump!), the green chilis, 2 chipotle peppers, adobo sauce, and tomato paste. Give it all a mix.
Then pour in your veggie broth, spices, and herbs, mix it all together again.
Bring the soup to a boil, reduce the heat, and let it simmer for about 15 minutes.
Use an immersion blender or scoop out 3/4 of the soup and give it a blend. You want to still have texture to your soup, but you also want the peppers to be blended and most of the beans blended up and creamy!

Healthy Black Bean Soup

This spicy black bean soup is a perfect low-calorie vegetarian soup you can whip up in 20 minutes and enjoy for a light dinner or lunches throughout the week! It’s:

Gluten-Free
Vegan
Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Grain-Free, Coconut-Free)
Oil-Free
Sugar-Free
Plant-Based Protein Packed

You can easily make this soup ahead of time, store it in the fridge and reheat bowls as needed. You can also freeze the soup after letting it cool completely, and adding it to an airtight storage container or freezing flat in freezer bags for easy stacking and storing. To reheat the soup from frozen, you can let it thaw overnight in the fridge and then heat it up as needed in the microwave or in a pot on the stove.