A glance around here will reveal that I’m a freak for chipotle, cilantro, and avocado and love most anything Mexican. This creamy, spicy, herb-topped soup is a blend of all of my favorite things. It’s getting pretty damn hot here in the south and my days for soup making are numbered. You should probably hurry up and make this, too.

The base for this soup is not exactly Mexican, it’s a mirepoix (a mixture of onions, celery, and carrots) with some bell peppers added in – however, a mirepoix makes a wonderful base for nearly any soup, including this one.

creamy chipotle black bean soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 large sweet onion, diced (about 2 cups)
  • 2 large carrots, diced (about 1 cup)
  • 3 stalks celery, diced (about 1 cup)
  • 2 T high-heat oil (like grape seed)
  • 4 large cloves garlic, crushed
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • ¼ cup dry red wine
  • 1 4 ounce can of fire roasted green chills
  • 4 cups cooked black beans (about two 14-ounce cans)
  • 4 cups rich veggie stock
  • 1 cup cashew cream
  • 1 t to 1 T of chipotle peppers in Adobo (with some sauce, depending on how spicy you want this)
for the spice blend
  • 2 t chili powder
  • 1 t cumin
  • 1 t oregano
  • ½ t coriander
  • ½ t paprika
  • ¼ t crushed red pepper flakes
  • salt and pepper, to taste (I use about ¾ t salt, and ½ t black pepper)
to serve
  • chopped fresh cilantro
  • chopped fresh green onion
  • chopped avocado
  • Chahula or other hot sauce
  1. Be sure you dice all of your veggies small (and about the same size) so that this soup cooks easily in an hour.
  2. Heat the oil in a large, heavy-bottomed stock pot with a lid over medium-high heat and add the onion, carrots, and celery. Cook, stirring very frequently for at least 10 minutes, until veggies are soft and onions are starting to brown.
  3. Add crushed garlic and spice blend and bell peppers and red wine and cook 5 minutes more (until wine is gone), still stirring a lot.
  4. Add can of green chills and chipotle in adobo and veggie stock and stir to combine everything and de-glaze your pot, if needed.
  5. Reduce heat to a good simmer, cover and leave alone for about 30 minutes (stirring a few times along the way. (While this is cooking, make your cashew cream and have ready).
  6. Taste your broth and add salt and pepper as needed (and heat – if it’s not spicy enough for you, add red pepper flake, or cayenne, or more chipotle in adobo).
  7. Add the black beans and cashew cream and stir to mix in the cashew cream.
  8. Cook for 15-30 minutes more (the soup is ready to eat at this point, but the longer you let it cook, the nicer the flavor is).
  9. Serve with cilantro, Chahula, avocado, green onion, and anything else that sounds yummy to pile on top.

Here’s a little mirepoix action: