Go Back
+ servings
bowls of black bean soup with bacon corn salsa

Mexican Black Bean Soup

Adobo chiles bring smoke and just the right amount of spicy heat to this smooth version of Mexican Black Bean Soup!
Course Soup
Cuisine Mexican
Keyword black bean soup, easy black bean soup, quick corn salsa
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 784kcal
Author Lauren


Mexican Black Bean Soup

  • 2 tablespoon olive oil
  • 1 pound uncured thick cut bacon chopped in ½" pieces
  • 1 medium yellow onion finely diced
  • 3 15.5-ounce cans black beans rinsed and drained
  • 6 cups chicken stock
  • 2 tablespoons sauce from chipotle peppers in adobo
  • 3 each chipotle peppers in adobo most seed removed, minced
  • ¼ teaspoon white pepper
  • 1 teaspoon salt
  • 1 tablespoon silver tequila optional

Quick Bacon Corn Salsa

  • ½ cup chopped bacon crispy
  • 1 8.75-ounce can corn
  • ½ avocado diced
  • 1 tablespoon red onion finely diced
  • 1 teaspoon cilantro finely chopped


Mexican Black Bean Soup

  • 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.
  • 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.
  • 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.)
  • Add chicken stock, minced chipotle peppers, salt and pepper.  Stir to combine.  Cover and bring to a boil, about 10 to 15 minutes.
  • 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.

Quick Bacon Corn Salsa

  • Cook the bacon until crispy and let drain on a paper towel. Chop into small pieces.
  • In a bowl, combine the corn, bacon, diced avocado, red onion, and cilantro. Toss lightly to combine. Top each bowl of black bean soup for sweet and savory crunch.


*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


Calories: 784kcal | Carbohydrates: 54g | Protein: 32g | Fat: 48g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 2542mg | Potassium: 1229mg | Fiber: 19g | Sugar: 7g | Vitamin A: 1398IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 6mg