bowls of black bean soup with bacon corn salsa

Mexican Black Bean Soup

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 80 minutes
  • Total Time: 90 minutes
  • Yield: 6 servings 1x


Adobo chiles bring smoke and just the right amount of spicy heat to this smooth version of Mexican Black Bean Soup!



  • 2 tbsp olive oil
  • 1 pound uncured thick cut bacon (chopped in 1/2″ pieces)
  • 1 medium yellow onion (finely diced)
  • 3 15.5-ounce can Goya black beans (rinsed and drained)
  • 6 cups chicken stock
  • 1/2 7-ounce can sauce from chipotle peppers
  • 3 each chipotle peppers in adobo (most seed removed, minced)
  • 1/4 tsp white pepper
  • 1 tsp salt
  • 1 tbsp silver tequila (optional)


  1. In a large pot, heat oil over medium-high heat and add chopped bacon.  Cooking, stirring occasionally, until bacon is brown and crispy about 7-8 minutes.  If pan drippings darken too quickly, reduce heat.
  2. Using a slotted spoon, transfer bacon to a plate to save for garnishing the soup.  Add onion to the pot and stir.  Cook on medium heat until translucent, about 5 minutes.  Add black beans and stir to incorporate with the onions.
  3. Add tequila to deglaze bacon drippings from pan, scraping the bottom of the pan. (If not using tequila, add chicken stock and scrape bottom of pan.)
  4. Add chicken stock, minced chipotle peppers, salt and pepper.  Stir to combine.  Cover and bring to a boil, about 10 to 15 minutes.
  5. Remove cover and reduce heat to medium-low.  Using an immersion blender* blend ingredients to create a smooth texture.  Cover again and let simmer for an additional 45 minutes, stirring occasionally.


*A countertop blender can be used if you do not have an immersion blender.  Use caution as liquid will be very hot.

**For a chunkier texture, reserve 2 cups of the black beans before blending.

Optional garnish suggestions: Creme Fraiche, Cotija cheese or Bacon Corn Salsa

  • Category: Soup
  • Cuisine: Mexican
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