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Mexican Black Bean Soup with Lime Crema

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper (optional, for heat)
  • 2 cans (15 oz / 400 g each) black beans, drained and rinsed
  • 4 cups vegetable broth (or chicken broth for non-vegetarian version)
  • 1 can (14 oz / 400 g) diced tomatoes
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 1 tablespoon lime juice
  • ¼ cup fresh cilantro, chopped
  • For the Lime Crema
  • ½ cup sour cream or Greek yogurt
  • Juice of 1 lime
  • ½ teaspoon salt
  • Optional Toppings
  • Avocado slices
  • Tortilla strips or chips
  • Extra cilantro
  • Shredded cheese

Instructions
 

  • Step 1: Sauté Aromatics : Heat olive oil in a large pot over medium heat. Add onion and red bell pepper. Sauté for 5–6 minutes until softened. Stir in garlic, cumin, smoked paprika, chili powder, and cayenne. Cook for 1 minute until fragrant.
  • Step 2: Add Beans and Broth : Add black beans, diced tomatoes, and vegetable broth. Stir to combine. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, allowing flavors to meld.
  • Step 3: Blend the Soup : Optional: Use an immersion blender to puree part or all of the soup for a creamy texture while leaving some beans whole for body. Stir in salt, black pepper, lime juice, and chopped cilantro. Adjust seasoning to taste.
  • Step 4: Prepare Lime Crema : In a small bowl, whisk together sour cream or yogurt, lime juice, and salt until smooth.
  • Step 5: Serve : Ladle soup into bowls and top with lime crema. Add optional toppings such as avocado, tortilla strips, or extra cilantro.