Black Bean Soup with Smoky Paprika Chipotle and Cumin

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black bean soup smoky paprika chipotle cumin victoria gourmet recipe

This is a simple soup, choked with flavor. The three secret ingredients are Smoky Paprika Chipotle seasoning, Cumin and a few teaspooons of puréed Chiles in Adobo.  The soup has a depth of flavor that tastes as if it has been cooking for hours. 


1 tablespoon vegetable oil
1 onion, chopped
1 carrot, peeled and chopped
1 red bell pepper, chopped
2 ribs celery, chopped
3/4 teaspoon kosher salt
2 teaspoons Chiles en Adobo, puréed
2 cans (15 ounces) black beans, drained and rinsed
3 cups chicken or vegetable stock
Toppings: sour cream, avocado, cheddar cheese, tortilla chips, cilantro

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
35 minutes
Total Time: 
45 minutes
Serving size: 


1. Into a large saucepan over medium-high heat, add the oil, onion, carrot, red pepper, celery, salt, Smoky Paprika Chipotle and Cumin. Cook for 10 minutes, or until the vegetables are tender.
2. Stir in the Chiles en Adobo. Cook for 5 minutes allowing the flavor to meld.
3. Add the black beans and chicken stock to the pan. Bring to a boil, then simmer uncovered for 20 minutes.
4. Ladle 3/4 of the soup into a blender, and blend to your desired consistency. Return puréed soup to the pot and combine with remaining soup.
5. Serve with your choice of toppings:avocado, sour cream, cheddar cheese, tortilla chips and cilantro.


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Recipe Tip:
Buy a can of Chiles en Adobo and purée. Transfer to an airtight container and refrigerate for up to 6 months. Add to tacos, soup, stews as needed to add a smoky depth of flavor.
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