Black Bean Salsa Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 tablespoon coconut oil
  • 4 15-ounce cans black beans, drained and rinsed thoroughly with cold water. Reserve 1 can.
  • 1 white onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon Mexican oregano
  • 16 ounces salsa
  • 1 quart chicken stock
  • 1 tablespoon lime juice
  • Chopped fresh cilantro for garnish
  • Sour cream for garnish
  1. Melt the coconut oil in a large Dutch oven or soup pot over medium heat
  2. Stir in the onion and cook for 5 minutes
  3. Add the garlic, cumin, chili powder, oregano and cook 2 minutes
  4. Pour in a bit of the chicken stock to deglaze the soup pot, stirring up any stickies from the bottom of the pot
  5. Add 3 cans of black beans and the salsa; mix to incorporate
  6. Pour in remaining chicken stock and bring to boil
  7. Reduce to simmer and blend the beans and soup with an immersion blender to desired consistency
  8. Pour in the final can of black beans and heat soup through
  9. Finish with lime juice
  10. Serve topped with a spoonful of sour cream and chopped cilantro
Recipe by eSoupRecipes at