Thick black bean cream with chipotle, soured cream and totopos. Comforting and packed with protein.
About this recipe
Black bean soup is a thick, comforting cream made from cooked black beans blended with onion, garlic and chipotle chilli in adobo. It is served with soured cream, crumbled fresh cheese, crispy totopos and chipotle on top. It is nutritious, economical and full of flavour.
History & Origin
Black bean soup is a dish that honours the most fundamental ingredient of the Mexican diet after maize: the bean. Black beans have been cultivated in Mexico for more than 7,000 years and were a dietary pillar of the Maya, Zapotec and Aztec civilisations. Whilst beans from the pot and refried beans are the most everyday preparations, bean soup elevates this humble ingredient to a remarkable level of culinary sophistication. The base of the soup makes use of beans cooked the day before, which in Mexican homes are always available in the clay pot on the stove. They are blended with their own cooking liquor until a velvety cream is obtained, and then chipotle chilli in adobo is added, completely transforming their flavour profile with a deep smokiness and controlled heat. In traditional Mexican restaurants, black bean soup is a classic first course served with artistry: a swirl of soured cream forming a whirlpool on the black surface, crispy totopos slowly sinking, and cubes of fresh cheese contrasting with the darkness of the dish. It is a soup that feeds body and soul, economical and nutritious, rich in vegetable protein, fibre and iron. In the south-eastern states - Oaxaca, Chiapas, Veracruz and Tabasco - where the black bean is absolute king, this soup is consumed virtually every day as the first course at lunch.
Estimated cost
£8.60
Total cost
£2.15
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
260
Calories
14g
Protein
36g
Carbohydrates
8g
Fat
10g
Fibre
680mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
If using dried beans, soak them overnight. Cook in a pot with water, onion, garlic and epazote for 2 hours (or 40 minutes in a pressure cooker) until very soft. If using tinned beans, drain and reserve the liquid.
💡 The beans must be VERY soft for the soup to be creamy.
- 2
In a frying pan, saute the chopped onion and garlic in a little oil until golden, about 3-4 minutes.
- 3
In the blender, place the cooked beans with their stock (or the reserved liquid), the sauteed onion and garlic, and the chipotle chilli in adobo. Blend until completely smooth.
- 4
Strain the mixture through a sieve for an extra-smooth texture. Pour into a saucepan.
💡 You can skip the straining if you prefer a more rustic texture.
- 5
Heat the soup over medium heat, stirring frequently. Adjust the consistency: if too thick, add chicken stock or water; if too thin, cook uncovered for a few more minutes.
- 6
Season with salt, pepper and a touch of cumin. Cook for 10 more minutes over low heat so the flavours meld.
- 7
Serve in hot deep bowls. Garnish with a drizzle of soured cream, crumbled fresh cheese, crispy totopos and a sprig of epazote.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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