Photo of Spicy Black Bean Soup by WW

Spicy Black Bean Soup

Points® value
Total Time
50 min
20 min
30 min
The key to thickening up this soup without flour? Pureeing some of the beans before cooking it. You'll love the stick-to-your-ribs texture that results.



1 medium, finely chopped


4 clove(s), large, minced

Red pepper flakes

½ tsp(s), or to taste

Cumin seeds

1 tsp(s)

Canned black beans

45 oz, undrained (three 15 oz cans)

Fat free chicken broth

14½ oz, or vegetable broth

Canned tomatoes with green chilis

10 oz, (such as Rotel Tomatoes)

Canned yellow corn

11 oz, drained


  1. Coat bottom of large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
  2. Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
  3. Place second can of beans and broth in blender and puree until smooth; add to stockpot.
  4. Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Garnish with sour cream.
  5. Yields about 1 1/2 cups of soup per serving.


SERVING SIZE (1 1/2 cups of soup) 191 Cal, 1 g Total Fat, 0 g Sat Fat, 975 mg Sod, 37 g Total Carb, 3 g Sugar, 0 g Added Sugar, 12 g Fib, 11 g Prot.