Goya’s Chipotle Black Bean Soup

A lot of people have been asking me to share recipes of some of the quick and easy meals I make my family during the week. Some recipes have been passed down by my family, some I’ve made up and some I’ve found on-line or in food magazines. One of our favorite soups is Goya’s Chipotle Black Bean Soup. We have this every few weeks because it’s pretty easy for me to make and tastes better than any black bean soup we’ve ever had.

Let me just say that as a busy mom with little spare time on my hands, I have no problem using canned goods. I do, however, make sure that what I purchase is organic/low sodium/all natural etc. If you’ve made beans before, you know it can be quite a process. You usually have to soak them over night before you even start cooking them. That’s why I prefer to used Goya’s canned beans. I simply rinse the beans before I use them (to get the salt/seasoning off). It’s quick, easy and I love them.

Below is the recipe from Goya.com along with a few photos of what it looks like when I make it at home. I hope you’ll try it sometime soon as it’s perfect for chilly weather.

Chipotle Black Bean Soup

Serves 6
Prep time: 10 min.
Total time: 30 min.


3 cans (15.5 oz. each) GOYA® Black Beans, divided
1 chipotle chile, plus 2 tsp. chipotle chile sauce from 1 can (7 oz.) GOYA®
Chipotle Chiles in Adobo Sauce
2 tbsp. GOYA® Extra Virgin Olive Oil
½ medium yellow onion, chopped
½ red bell pepper, finely chopped
½ green bell pepper, finely chopped
2 tsp. GOYA® Minced Garlic, or 4 cloves garlic, finely chopped
½ tsp. GOYA® Ground Cumin
1 GOYA® Chicken Bouillon mixed with 2 cups water, or 2 cups chicken broth
½ cup sour cream
1 small tomato, finely chopped
2 tbsp. roughly chopped fresh cilantro


1. In bowl of blender, add 1 can black beans, chipotle chile and sauce and 2 cups water. Puree until smooth, about 30 seconds; set aside.

2. Heat oil in large pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic and cumin; cook until fragrant, about 30 seconds more. Add chicken bouillon mixture, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 minutes.

3. Divide soup evenly among serving bowls. Top with a dollop of sour cream. Sprinkle with tomatoes and cilantro.

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