Photo of Chili-lime black bean soup by WW

Chili-lime black bean soup

Points® value
Total Time
39 min
15 min
24 min
This super-flavourful and filling bean soup comes together fast with pantry staples. It's very thick so if you prefer your soup thinner, add additional broth or water. We recommend using an immersion blender for ease, but you could also blend the soup in batches using a blender. To use a blender, carefully fill the blender halfway full. Secure the lid onto the blender, remove the lid’s center piece, and cover the opening with a towel. This will allow steam to escape which will prevent the soup from overflowing during blending and will avert a messy accident. Transfer the blended soup into a large serving bowl and repeat with remaining soup reserved in the pot.


Extra virgin olive oil

1 tbsp(s)


1 large, chopped

Jalapeño pepper

1 medium, seeded, minced

Minced garlic

1 tbsp(s)

Kosher salt

1 tsp(s)

Dried oregano

1½ tsp(s)

Ground cumin

½ tsp(s)

Ancho chili powder

1 tsp(s)

Cayenne pepper


Canned black beans

60 oz, rinsed and drained

Reduced-sodium chicken broth

2 cup(s)

Fresh lime juice

2 tbsp(s), (juice of 1 lime)

Plain lowfat Greek yogurt

3 tbsp(s)


¼ cup(s), chopped


¼ cup(s), chopped


  1. Heat oil in a large nonstick soup pot over medium heat. Add onion, jalapeno, garlic and salt; cook, stirring occasionally, until onions are softened, about 5 to 10 minutes. Add oregano, cumin, chili powder and cayenne; stir and cook 1 minute. Add beans and broth to pot; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for flavors to blend, about 10 minutes; stir in lime juice.
  2. Remove from heat and puree soup in pot using an immersion blender (or puree in a regular blender in batches). When serving, stir 1/2 tablespoon yogurt into each bowl and garnish with cilantro and scallions.
  3. Yields about 1 cup per serving.