Mexican Black Bean Soup

Chipotle peppers in adobo sauce make a spicy base for this festive Mexican black bean soup. Loaded with corn, black beans, cooked brown rice and generously topped with diced tomatoes, red onion, sliced avocado, sour cream and, or course, cilantro.


Ontario Bean Growers is a not for profit organization that represents the interests of farmers in Ontario that grow dry edible beans.

Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Serves 4


2 tbsp canola oil (30 mL)½ medium sweet onion, diced

2 tsp smoked paprika (10 mL)

2 tbsp tomato paste (30 mL)

4 cups no salt added vegetable broth (1 L)

1 (540 mL) can black beans, drained and rinsed

1 chipotle pepper in adobo sauce (about 1 tbsp/15 mL)

1 cup frozen corn (250 mL)

1 cup brown rice, prepared according to package directions (250 mL)

Optional garnishes: diced tomato, diced red onion, avocado, sour cream and chopped cilantro


  1. In a medium saucepan/pot over medium-high heat, heat oil. Add onions, sauté until translucent, about 5 minutes. Add smoked paprika and tomato paste, cook 1 minute stirring constantly. Add vegetable broth, stir to combine. Add black beans, bring to a boil, reduce heat and simmer 5 minutes.
  2. Using a ladle, measure 2 cups (500mL) of soup. Add soup and chipotle pepper to blender or food processor and process until smooth; return to remaining broth. Add frozen corn and cooked brown rice, cook 5 minutes until corn is no longer frozen and heated through.
  3. Serve soup topped with optional garnishes: tomato, red onion, avocado slices, sour cream and cilantro.


  • To lower sodium content, use no salt added canned black beans
  • For a spicier kick, add more chipotle pepper in adobo sauce
  • Serve with a side spinach salad


Serving Size: 1 serving, Calories: 403, Sugar: 10.7 g, Sodium: 421 mg, Fat: 9.1 g, Carbohydrates: 71.4 g, Fiber: 11.7 g, Protein: 28.2 g, Cholesterol: 0 mg

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