Published: · Updated: by Mely Martínez
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There are many versions of a Mexican Black Bean soup throughout Mexico. This one, in particular, uses chorizo and is inspired by one that I had many years ago in the townPoza Rica, Veracruz.It’s a simpler version of the famous“Frijoles Charros”,which use many more ingredients.
Mexican Black Bean Soup with Chorizo
I’m using homemade beans for this recipe, but you can also use canned ones. Homemade beans can be cooked in large batches and conveniently frozen in small containers or freezer bags. This is a regular custom with many cooks in my family, we make large amounts of beans and always have some ready in the freezer!
When making this soup, I don’t always add the Poblano peppers, since they’re not always available (although they do add a lot of flavors). This is why I’ve listed them as optional, so don’t worry about it if you can’t find them.
This Black Bean Soup is hearty and wholesome and is great as a main meal on a cold winter evening. Enjoy!
How to make Black Bean Soup with Chorizo
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DIRECTIONS:
- Using a large saucepan over medium heat, fry the chorizo in its own fat until cooked.(Please check the ingredients list below)
- Add the chopped onion and cook for 2 minutes, then stir in the chopped peppers and cook for 3 more minutes.
- Stir in the chopped tomatoes and cook for about 6-8 minutes.
- After this, add the cooked beans and the cup of water. Keep cooking, and when it comes to a boil, reduce the heat and gently simmer for 5 more minutes.
- While the soup is cooking, heat the oil in a large skillet and fry the tortilla strips. Remove and place over paper towels to absorb any excess oil.
Serve in a bowl and garnish with the fried tortilla strips, chopped cilantro, and avocado slices (if using).
Provecho!
Mely,
More recipes:
Moros y Cristianos – Black Beans and Rice
Steak Ranchero
Recipes to enjoy with this Chorizo Black Bean Soup:
Homemade corn tortillas
Chunky Guacamole
Bocoles
📖 Recipe
Mexican Black Bean Soup
Mely Martínez
There are many versions of a Mexican Black Bean soup throughout Mexico. This one, in particular, uses chorizo and is inspired by one that I had many years ago in the town Poza Rica, Veracruz. It’s a simpler version of the famous “Frijoles Charros”, which use many more ingredients.
4.91 from 10 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Soups
Cuisine Mexican
Servings 4
Calories 530 kcal
Ingredients
- 6 oz. of chorizo about 2 medium-size chorizo links
- ½ cup of white onion chopped
- 1 Poblano pepper chopped, with seeds and stem removed (optional)
- 2 Serrano peppers chopped (or 1 jalapeño pepper)
- 2 cups of tomatoes
- 4 cups of cooked black beans with some of the bean broth
- 1 cup of water
- ¼ cup chopped cilantro
- 4 corn tortillas cut into fine stripes
- ¼ cup vegetable oil to fry the tortillas
- Avocado for garnish (optional)
Instructions
Using a large saucepan over medium heat, fry the chorizo in its own fat until cooked (about 8 minutes).
Add the chopped onion and cook for 2 minutes (it will start to look transparent), then stir in the chopped peppers and cook for 3 more minutes.
Stir in the chopped tomatoes and cook for about 6-8 minutes.
After this, add the cooked beans and the cup of water. Keep cooking, and when it comes to a boil, reduce the heat and gently simmer for 5 more minutes.
While the soup is cooking, heat the oil in a large skillet and fry the tortilla strips. Remove and place over paper towels to absorb any excess oil.
Serve in a bowl and garnish with the fried tortilla strips, chopped cilantro, and avocado slices (if using).
Notes
Sometimes I add a little bit of beer to the soup while cooking, but this is optional.
Nutrition
Serving: 1bowlCalories: 530kcalCarbohydrates: 53gProtein: 24gFat: 26gSaturated Fat: 15gCholesterol: 24mgSodium: 366mgPotassium: 1014mgFiber: 17gSugar: 3gVitamin A: 825IUVitamin C: 37.2mgCalcium: 72mgIron: 4.5mg
Tried this recipe?Let us know how it was!
More Mexican Soups
- Mexican Pasta Soup with Spinach
- Bread Soup from Chiapas
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- Mexican Potato Soup
Reader Interactions
Comments
DAK
Wonderful!
Simple, quick, easy, and delicious.
This recipe is very solid because despite my numerous substitutions, the end result was a hit. I made a few modifications to use what I had on hand.
My substitutions:
-canned black beans (rinsed prior to use) for home cooked
-canned diced tomatoes with peppers (not drained) for the fresh tomatoes
-canned chipotle pepper with some adobo sauce for the fresh peppers
-lots of fresh oregano for the cilantro
-toasted corn tortillas for fried tortillasThanks!
Reply
Yolanda Ojeda
Are you using mexican or Spanish chorizo
Reply
Mely Martínez
Hello Yolanda,
I'm using Mexican chorizo, however, if you want to use Spanish chorizo it will also taste great!Reply
Abigail
This soup is amazing. I made it with dry beans I cooked using your Frijoles de la Olla recipe. This is a keeper. I'm not a bean person and am trying new recipes to see what I can find that is palatable to me. This one fits all the points. It's so good.Reply
Margarita
If I use canned black beans how much more water should I add ... since they do not have any broth.
(I usually rinse canned beans before using in recipes)Reply
Mely Martínez
Hello Margarita,
Sometimes, I also rinse the canned beans, add about 1-1/2 cups of water, then check if that is enough to your liking. In case you want it with more broth.Reply
Jesse & Roxana
This recipe came in handy on a Sunday as my wife and I watched football . Thank you Mely for. A quick brunch.Reply
Mely Martínez
Jesse & Roxana,
I'm so glad you like the Black bean soup. Happy evening!Reply
Becky Turner
Because my computer is doing funny thing to comment posts I am placeing this in Email and comments.
One is bound to get thru *:) happyCooked the black beans yesterday and made up the soup this morning!!!
Way good stuff!
Having a bowl right now.... I think it would be good cooked down a bit more and served over a bed of rice on on a side of polenta!
enjoy your blog and check it each dayReply
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