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Mexican Black Bean Soup

Mexican Black Bean Soup

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
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  • 6 oz Chorizo
  • 1/2 cup White onion, chopped
  • 1 Poblano pepper, chopped
  • 2 Serrano peppers, chopped
  • 2 cups Tomatoes, chopped
  • 4 cups Black beans, cooked with some of the bean broth
  • 1 cup Water
  • 1/4 cup Cilantro, chopped
  • 4 Corn tortillas, cut into fine stripes
  • 1/4 cup Vegetable oil
  • Avocado, optional


  1. Heat a saucepan over medium heat and fry the chorizo in its own fat until cooked, about 8 minutes.
  2. Add the onion and cook until translucent, about 2 minutes. Add the chopped peppers and cook an additional 3 minutes.
  3. Stir in the chopped tomatoes and cook for another 6-8 minutes.
  4. Add the cooked beans and water, bring to a boil, then lower heat and simmer for 5 minutes.
  5. While the soup cooks, heat the oil in skillet and fry the tortilla strips. Remove and place on paper towels to dry.
  6. Spoon into bowls and serve with the tortilla strips, cilantro and avocado.


Recipe adapted from