Difficulty Level: easy
This smoky chipotle black bean soup tastes like a dish that you’ve put hours into, even if you didn’t.
The secret behind this recipe has to be the Instant Pot, ever since I first made a soup with it, it’s my go to for anything like this. Especially when the dried beans used in this recipe, truly pop with amazing flavor in the bowl once cooked.
From a practical and finance-minded angle, a bag of beans stretches far, and this recipe gives you a creamy texture without loading it up with extra ingredients. It’s super-easy, but next-level delicious.
If you’re looking for a rich, smoky black bean soup with chipotle peppers, that’s cooked quickly in the Instant Pot, then this is the recipe for you. Check out the ingredients and steps below (this recipe requires a blender).
Chipotle Black Bean Soup Ingredients
- 1 lb dried black beans (rinsed and drained)
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 2 chipotle peppers in adobo sauce (minced)
- 1 tbsp adobo sauce
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 6 cups vegetable broth (low-sodium)
- 1 cup water
- 1 tsp salt (or do this to taste)
- 1 tbsp lime juice
- Toppings to consider include chopped cilantro, avocado, sour cream, and lime wedges
Chipotle Black Bean Soup Instructions
- Set the Instant Pot to Sauté.
- Add a small splash of broth or water, then cook the onion and garlic for 3 to 4 minutes until softened, add another splash of broth or water if it starts to stick.
- Stir in the chipotle peppers, adobo sauce, cumin, smoked paprika, and oregano.
- Cook 1 minute, just long enough to wake up the spices.
- Add the black beans, broth, and water. Stir well and scrape the bottom so nothing is stuck there.
- Lock the lid and set the valve to Sealing. Cook on High Pressure for 30 minutes. Let it naturally release for 15 minutes, then carefully quick-release the rest.
- Blend part of the soup with an immersion blender so it turns creamy but still has whole beans for texture. If you don’t have an immersion blender, scoop out about 2 cups, blend, and pour it back in.
- Stir in lime juice and salt to taste.
- If you want more heat, add another spoon of adobo sauce.
- Ladle the soup into bowls and top with cilantro, avocado, sour cream, or a squeeze of lime to finish (optional).