Black Bean Soup with Maximum Flavor
One of my favorite parts of cooking is starting with something that I love, and then adding one more thing that just takes it right over the top!
Case in point, this hearty black bean soup with its crispy chorizo sidekick! Chorizo is richly flavored with smoky spices, making it such a smart shortcut. It also renders a good amount of fat during cooking, which helps you build flavor quickly by cooking the onions in those flavorful juices.
Believe me—one bite of this spicy soup with its salty chorizo topping and a dollop of cooling sour cream, and you’ll never go back to plain black bean soup again!
Dried Black Beans Vs Canned
For this soup, I use canned black beans because it makes things quick and easy.
Just remember to rinse them before using as the cooking liquid can be quite salty.
If you want to use dried black beans you absolutely can, I have a great recipe for how to cook black beans in the Instant Pot if you want to use that method!
How to Make Black Bean Soup
Brown the chorizo until crispy then remove and set aside.
Saute the onion with the spices in the remaining chorizo fat.
Add garlic and tomato paste and stir.
Add all the remaining ingredients and simmer for 20 minutes.
What to Serve with Black Bean Soup
I love to top this black bean soup with crispy chorizo, sour cream, fresh cilantro and lime wedges.
Serve it alongside some crusty bread for a hearty and comforting meal!
Can Black Bean Soup be Frozen?
Yes! This soup is great for freezing. You can make a double batch for an easy and quick meal on busy weekdays or freeze any leftovers you might have in suitable containers.
Make sure to thaw the soup thoroughly before reheating.
Top Tips for Making Black Bean Soup
- Be sure to buy Mexican chorizo for this recipe; it’s uncooked (like breakfast sausage) and can usually be found in the meat department of your local grocery.
- Spanish chorizo is cured, like salami, and will not render all the flavorful drippings that Mexican chorizo will.
- Cans of diced tomatoes with green chiles come in several heat levels; go with medium or hot if you like it spicy.
- I like to use low-sodium chicken stock so that you can control the amount of salt in your recipe.
- You can always add salt at the end if you need it, but you can never take it away.
- Always drain canned beans in a colander, and then rinse them under running water and let them drain again before using. The canning liquid can contain a lot of extra salt, and it will make the soup murky if you don’t rinse it off the beans.
- Have fun with toppings! Shredded cheddar cheese or crumbled queso fresco or goat cheese would be great additions.
- Spoons leftovers over tacos, nachos, or make huevos rancheros for breakfast!
More Delicious Soups You Might Like;
If you’ve tried this Black Bean Soup recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Black Bean Soup with Crispy Chorizo
Ingredients
- 2 Tbsp. olive oil divided
- 1 lb. Mexican chorizo
- 1 yellow onion chopped
- 1 tsp. kosher salt
- 1 tsp. ground cumin
- 1 tsp. chili powder
- ½ tsp. black pepper
- 4 garlic cloves minced
- 1 Tbsp. tomato paste
- 10 oz diced tomatoes with green chiles (mild)
- 11/2 cups fresh frozen, or canned corn kernels (optional)
- 4 15 oz cans black beans drained and rinsed
- 4 cups low-sodium chicken stock
- Sour cream fresh cilantro, and lime wedges, to serve
Instructions
- In a Dutch oven, heat 1 tablespoon olive oil over medium heat. Add chorizo, breaking up with a wooden spoon.
- Cook, stirring occasionally, until browned and crispy, about 10 minutes.
- Use a slotted spoon to transfer chorizo to a paper towel–lined plate.
- Add onion to rendered chorizo drippings in pan (add an additional 1 Tbsp. olive oil, if needed).
- Add salt, cumin, chili powder, and pepper. Cook until onion is softened, about 5 minutes.
- Stir in garlic and tomato paste; cook, stirring constantly, 1 minute. Stir in tomatoes, corn, black beans, and stock.
- Increase heat to medium-high to bring to a simmer. Reduce heat to medium-low; simmer 15 to 20 minutes, stirring occasionally.
- Garnish servings with sour cream, crispy chorizo, and cilantro. Serve with lime wedges.
Notes
- Be sure to buy Mexican chorizo for this recipe; it’s uncooked (like breakfast sausage) and can usually be found in the meat department of your local grocery.
- Spanish chorizo is cured, like salami, and will not render all the flavorful drippings that Mexican chorizo will.
- Cans of diced tomatoes with green chiles come in several heat levels; go with medium or hot if you like it spicy.
- I like to use low-sodium chicken stock so that you can control the amount of salt in your recipe.
- You can always add salt at the end if you need it, but you can never take it away.
- Always drain canned beans in a colander, and then rinse them under running water and let them drain again before using. The canning liquid can contain a lot of extra salt, and it will make the soup murky if you don’t rinse it off the beans.
- Have fun with toppings! Shredded cheddar cheese or crumbled queso fresco or goat cheese would be great additions.
- Spoons leftovers over tacos, nachos, or make huevos rancheros for breakfast!
I make vegan version using vegetable stock and vegan chorizo. Even the meat eaters in the house love it!