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Black Bean Soup with Ancho Chili & Lime
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
This hearty and wonderfully flavorful bean soup comes together quickly with pantry staples. Try it paired with quesadillas or tacos for a delicious Mexican inspired meal.
Course: Soups
Cuisine: American, Mexican
Servings: 6 servings
Calories: 1509 kcal
  • 1 TB extra virgin olive oil
  • 1 large onion chopped
  • 1 jalapeño seeded, minced
  • 1 TB minced garlic
  • 1 tsp kosher salt
  • 1 ½ tsp dried oregano
  • ½ tsp cumin
  • 1 tsp ancho chili powder
  • 1/8 tsp cayenne
  • 2 30 oz cans black beans rinsed and drained
  • 2 cups low sodium chicken broth
  • 3 TB low fat Greek yogurt
  • Juice of 1 lime
  • 1/4 cup chopped scallions
  • 1/4 cup chopped cilantro
  1. Heat oil in a large nonstick soup pot over medium heat. Add onions, garlic, jalapeño, and salt and cook for 5-10 minutes or until onions are softened. Add spices and cook for 1 minute.

  2. Add beans to pot with chicken broth. Simmer for 10 minutes for flavors to blend. Stir in yogurt and lime juice and use an immersion blender to puree soup. Serve garnished with cilantro and scallions.

Recipe Notes

This soup would also be beautiful served with a swirl of Greek yogurt on top at the end.

Nutrition Facts
Black Bean Soup with Ancho Chili & Lime
Amount Per Serving
Calories 1509 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 4g 20%
Cholesterol 2mg 1%
Sodium 2541mg 106%
Potassium 3895mg 111%
Total Carbohydrates 239g 80%
Dietary Fiber 82g 328%
Sugars 8g
Protein 97g 194%
Vitamin A 28.2%
Vitamin C 40%
Calcium 37.4%
Iron 120.3%
* Percent Daily Values are based on a 2000 calorie diet.

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