This Mexican bean soup with avocado is a fiesta of flavors. The smoky heat from chipotle peppers meets the earthy richness of black beans, all topped with cool, creamy avocado that melts into every spoonful.
It's the kind of soup that warms you from the inside out while the fresh toppings keep it bright and exciting. The contrast between the hot, spicy soup and the cool avocado is what makes this dish so addictive.
Building the Heat
Chipotle peppers in adobo are the secret to authentic Mexican flavor:
- Start with 2 peppers for medium heat
- Add more adobo sauce for smokiness without more heat
- For mild, use just 1 pepper
- For extra hot, add 3-4 peppers
Perfect Avocado Tips
The avocado topping is essential:
- Use ripe but firm avocados
- Cut just before serving to prevent browning
- A squeeze of lime keeps them green
- Generous chunks work better than slices
Toppings Bar
Set up a toppings bar and let everyone customize:
- Diced avocado
- Fresh cilantro
- Lime wedges
- Sour cream or Mexican crema
- Tortilla strips or chips
- Cotija cheese
- Pickled jalapeños
Mexican Bean Soup with Avocado
Spicy black bean soup with chipotle, topped with creamy avocado and fresh lime.
Nutrition per serving
320Calories
12gProtein
38gCarbs
14gFat
14gFiber
5gSugar
Ingredients
Instructions
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Sauté vegetables. Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cook 6 minutes until softened. Add garlic, cumin, and chipotle peppers. Cook 1 minute.
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Build the soup. Add black beans, fire-roasted tomatoes, and vegetable broth. Bring to a boil, reduce heat, and simmer for 20 minutes.
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Blend for texture. Using an immersion blender, partially blend the soup leaving some beans whole for texture. Alternatively, blend 2 cups in a regular blender and return to pot.
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Finish and serve. Stir in lime juice and season with salt. Ladle into bowls and top with diced avocado, fresh cilantro, tortilla strips, and sour cream if using.
Recipe Notes
- Milder version: Use just 1 chipotle pepper or substitute smoked paprika.
- More protein: Top with shredded chicken or crumbled queso fresco.
- Storage: Soup keeps 5 days refrigerated. Add fresh avocado when serving.
- Instant Pot: Sauté then pressure cook 10 minutes, quick release.