Enjoy the zesty flavors of Southwest Black Bean Soup. A hearty, warming bean soup you can feel good about on the table in 30 minutes.

There’s nothing like a hearty soup recipe to warm you up in the cooler seasons, so if you’re looking for a delicious winter soup idea, you’ve come to the right place! From Creamy Chicken and Wild Rice or Easy Roasted Tomato Soup to White Bean and Smoke Sausage Soup, we have a variety of soup recipes to fit your mood!

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yellow bowl of black bean soup garnished with avocado and lime slices

Why This Black Bean Soup Recipe Works

No need for a last-minute scramble when you can pull a few cans right out of the pantry and end up with a delicious homemade southwest black bean soup recipe in half an hour. Authentic southwestern seasonings taste like this easy-to-make recipe simmered on the stove all day.

  • Quick and easy 5-minute prep for busy weeknights.
  • Black beans are hearty and fiber-rich for a satisfying meal.
  • A hearty soup bursting with zesty, spiced southwest flavor that gets better with age.
  • Perfect make-ahead meal.
  • Southwest soup is easily adapted to your family’s heat preferences.
  • Fantastic soup recipe with budget-friendly canned ingredients.

Why Do You Blend Beans For Soup?

For soup recipes, creaming some of the beans in a blender or food processor offers several advantages:

  • Blended beans provide a natural thickener for a hearty texture.
  • Eliminates the need for other thickeners like flour or cornstarch.
  • Gives black bean soup a smooth and creamy mouthfeel.
  • Blended seasonings release aromatic oils and spice compounds.
black bean soup ingredients on a counter

Southwest-Style Bean Soup Ingredients

Simple, wholesome ingredients and the convenience of grabbing some cans off the shelf and sorting through the seasonings in your pantry. Five minutes to throw it all together and call it a day! (Or call it dinner) lol

For specific amounts, please refer to the printable recipe card at the bottom of the post.

Canned Goods

  • Black Beans – undrained, divided 
  • Chicken Broth – or vegetable broth   
  • Tomatoes with Green Chilis –    
  • Yellow Corn –  drained


  • Minced Garlic – fresh cloves 
  • Chili Powder
  • Red Pepper Flakes
  • Chipotle Chili Pepper
  • Ground Cumin  
  • Salt

Fresh Garnishes

Chopped cilantro, lime slices, and avocado for serving if desired

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How To Make Southwest Black Bean Soup

Quick and simple steps to a savory southwestern seasoned black bean soup recipe. Pull out your can opener, a blender stick or food processor, and a soup pot. Get ready for a hearty winter soup in 30 minutes or less!

* Kitchen Tools:

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

  1. Blend one can of beans and the seasonings in a blender or mini chopper until smooth. 
  2. Pour the blended beans into a Dutch oven or stockpot with the remaining ingredients.
  3. Bring it to a boil, then simmer for 20 to 25 minutes.
  4. Serve immediately; garnish as desired.
spoon full of black bean soup in a yellow bowl

Recipe Notes & Tips

  • Black bean soup is a perfect make-ahead soup for a busy weeknight dinner idea. If you have time, let the black bean soup simmer a few hours or even a day ahead before serving. The bold flavors get a chance to mingle with the beans and the soup becomes a zippy southwest nirvana!
  • For added flavor, try Bush’s Best Seasoned Recipe Black Beans; I’ve used them in my bean soup for years. They are seasoned with a touch of garlic powder, onion powder, and a special blend of spices.  
  • If you want to add meat to your bean soup, brown about 8 ounces of ground chorizo for an authentic southwestern addition.
  • If you like a smoother, creamier consistency, use an immersion blender directly in the pot instead of transferring a portion to a blender or food processor.
orange pot and yellow bowl full of black bean soup garnished with avocado slices

How To Store And Reheat


Let homemade bean soup cool to room temperature before storing. Pour the soup into an airtight container, and refrigerate for up to 5-6 days. Warm up in the microwave or on the stovetop over medium-low heat until fully heated.


Once cooled, transfer soup to heavy freezer bags and remove all the excess air to prevent freezer burn. It will keep for up to 3 months.  When ready to serve, thaw overnight in the fridge and reheat on the stove until warmed through.

soup pot with southwest black bean soup and a wooden spoon

Recipe FAQs

Can I use dried black beans for the soup instead of canned ones?

Yes, you can substitute dried black beans, but remember they’ll need soaking and extended cooking for tenderness. Adjust your prep and cooking times accordingly.

Can you make black bean soup ahead of time?

Yes, you can make southwest black bean soup ahead of time; letting it sit is great for deeper flavor. Store the cooled bean soup in an airtight container in the refrigerator for up to 5-6 days, and reheat gently before serving.

How can I make this soup vegetarian or vegan-friendly?

To make the soup vegetarian or vegan, swap out the chicken broth for vegetable broth. Opt for plant-based garnishes like vegan sour cream if desired.

yellow bowl of soup

Bean Soup Variations & Additions

  • For a milder flavor, consider using smoked paprika or reducing the amount of chili powder in the recipe.
  • Southwest black bean soup is perfect for adding or using leftover proteins like diced ham, ground or shredded beef, chicken, or sausage. 
  • For added depth of flavor, consider sautéing a bell pepper and onion in olive oil and add them to the soup base.
  • Plop a dollop of sour cream with a sprinkle of smoked paprika over it, or a splash of lime juice just before serving to enhance the southwestern profile.
  • You don’t have to use only black beans; mix and match what you have on hand.
  • Feel free to substitute vegetable or beef broth. I like to throw in bone broth for extra richness and when sniffles are going around.
  • Not a fan of green chiles? You can use plain or seasoned diced tomatoes or stewed tomatoes for an added touch of sweetness.
yellow bowl full of black bean soup garnished with avocado slices

What To Serve With Southwest Black Bean Soup?

  • Nothing beats a hardy winter soup served with a delicious loaf of homemade crusty bread, especially one you make yourself. You’ll love this easy “No-Knead” Sourdough Bread Recipe.   
  • No time for homemade bread? Simplify your weeknight meal with tortilla or corn chips, Homemade Croutons, or Moist Jiffy (hacked) Cornbread. 
  • For an easy group gathering, double or triple the recipe and make a southwestern fun fiesta by serving black bean soup buffet-style. 
  • Load up a garnish rounder or pretty bowls filled with shredded sharp cheddar cheese, sour cream or plain Greek yogurt, fresh diced onions, and jalapeno wheels. 
  • When you really want to wow your taste buds, try a batch of homemade Pico de Gallo and super Easy Guacamole. De-lish!
  • Southwest black bean soup is so yummy that it isn’t limited to just a hearty winter soup meal. Enjoy as part of a Mexican-themed dinner with Sheet Pan Nachos or Sheet Pan Fajitas.

Like This Recipe?

I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!

bowl of southwest black bean soup with garnishes

Black Bean Soup Recipe

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This Hearty Southwest Black Bean Soup is full of flavor, you’ll never miss the meat. Ready for the table in 30 minutes, but it’s even better the next day!


  • 3 (15 ounce) cans black beans, undrained, divided (I use Bush's Seasoned Recipe Black Beans)
  • 2 teaspoons minced garlic 
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon chipotle chili pepper
  • 1 teaspoon ground cumin  
  • 1 teaspoon salt 
  • 14  ounces chicken broth, or vegetable broth   
  • 1 (10 ounce) can tomatoes with green chilis   
  • 1 (11 ounce) can yellow corn, drained
  • fresh chopped cilantro, lime slices and avocado for serving if desired


  1. Place one can of beans in a blender; add garlic, chili powder, red pepper flakes, chipotle chili pepper, cumin, and salt. Cover and blend on high until smooth, about 30 seconds. Pour mixture into a dutch oven or stockpot.
  2. Stir remaining two cans of beans, broth, tomatoes, and corn into the pot. Bring to a boil, lower heat to medium-low and simmer for 20 to 25 minutes



store leftovers completely cooled in an airtight container in the fridge for 5-6 days, or in a freezer bag or container for up to 3 month. Thaw in the refrigerator overnight.


If you would like meat, brown about 8 ounces of ground chorizo.

We also like to garnish with a dollop of sour cream, shredded cheddar cheese, and fresh cilantro.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 18mgSodium: 1088mgCarbohydrates: 24gFiber: 7gSugar: 4gProtein: 11g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

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Originally posted in December 2015. UPDATED January 2024. We spiffed up this post with more information and better photos. No changes were made to the recipe.