Mexican Black Bean Soup continues my journey into the depths of Mexican cuisine. It continues to surprise and delight me, one bowl at a time. Black bean soup may seem simple, even humble—but in the right hands (or with the right chorizo), it becomes something richly comforting and deeply flavorful.
Is this an authentic Mexican recipe? I won’t claim it is. I’m just a white guy from Arkansas with an ever-growing appreciation for the complexity of Mexican cooking. What I can say is that this soup was made with intention, respect, and a whole lot of flavor. It’s easy to prepare, satisfying, and absolutely worth your time.
The inspiration came from a clever little dish served at a local Mexican restaurant: sopa gemela—”twin soup.” A yin-yang dish that marries black bean and creamy poblano pepper soup in one bowl. For those (like me) who simply can’t choose between two delicious options, it’s the perfect solution. I’ve shared my poblano chili recipe separately, but this version focuses entirely on the black bean side of the duo.
What Makes This Soup Special?
I’ve long been loyal to my Cuban-style black bean soup loved by the masses, a.k.a. family—but curiosity finally got the better of me. Would a Mexican version really be that different? As it turns out, yes—and gloriously so.
The secret? Poblano peppers and truly artisanal chorizo. I’m lucky to live near a Mexican market that makes their chorizo in-house. It’s fresh, fragrant, and utterly transformative. For this version, I used their mild chorizo, letting the other ingredients shine—but they also offer a spicy version that I fully intend to try next time around.
What results is a soup that’s smoky, savory, and layered with character. The chorizo infuses the beans with deep, meaty richness, while the poblano adds a mellow, green warmth that lingers just enough to keep things interesting.
Whether you serve it as a hearty first course or a main dish with warm tortillas, this Mexican black bean soup is a beautiful, earthy homage to the flavors of the Southwest—and another delicious step in my ongoing culinary education.
Mexican Black Bean Soup – Step By Step
Simmer the beans about 2-1/2 hours
Fry the chorizo in its own fat, add the onion and cook 2-3 more minutes until they turn color
Stir in the chopped peppers and cook three more minutes
Stir in the chopped tomatoes and cook 6-8 minutes more
Add and stir the fried chorizo and cooked veggies into the beans
Cover with water and simmer while frying the tortilla strips, then use an immersion blender to achieve your desired consistency by adding water as necessary
Fried tortilla strips
Garnish with tortilla strips, Mexican crema, cilantro and hot sauce Print
Mexican Black Bean Soup
Black Bean Soup with Chorizo, Onion, Tomatoes and Poblano Peppers
Ingredients
- 2 lbs black beans
- 3/4 lb hot & spicy Mexican chorizo
- 1/3 cup white onion – chopped
- 1 poblano pepper – de-stemmed and seeded – chopped
- 1 jalapeo pepper – seeded and chopped
- 6 roma tomatoes – seeded and chopped
- 1 tsp salt
- Cayenne pepper – to taste
- Water
- 4 corn tortillas – cut into strips
- 1/4 cup vegetable oil
- Mexican Crema or sour cream
- Hot Sauce – garnish
- Cilantro leaves – garnish
Instructions
- Rinse, then cover the beans with water in a large dutch oven and add the salt. Bring to a boil, then reduce to a low simmer, about 2-1/2 hours. Add water as necessary to keep the beans covered and stir occasionally.
- Fry the chorizo in its own fat in a large saucepan on medium heat until cooked, about 8 minutes
- Add the chopped onion and cook for 2 minutes, until it begins to soften, then stir in the chopped peppers and cook 3 more minutes, stirring occasionally to cook evenly
- Stir in the chopped tomatoes and cook another 8 minutes
- When the beans are soft, add the chorizo, onion, pepper, tomato mixture to them and stir. Add water if necessary to keep everything covered. Simmer on low while frying the tortilla strips
- Heat the vegetable oil on medium-low heat in a skillet and fry the tortilla strips until golden brown. Remove and drain on a paper towel covered rack.
- Use an immersion blender in the soup to achieve your desired consistency, adding water if necessary
- Adjust the seasoning with cayenne pepper and/or salt if desired and simmer 5 more minutes
- Serve and garnish with the tortilla strips, chopped cilantro, crema and hot sauce