Chili-Lime Black Bean Soup

Total Time
39 min
15 min
24 min
This super-flavorful bean soup comes together fast with pantry staples. It's very filling, packed with almost 20 grams of fiber and 18 grams of protein per serving.


olive oil

1 Tbsp, extra-virgin

uncooked onion(s)

1 large, chopped

jalapeño pepper(s)

1 medium, seeded, minced

minced garlic

1 Tbsp

kosher salt

1 tsp

dried oregano

1½ tsp

ground cumin

½ tsp

chili powder

1 tsp, ancho variety

cayenne pepper


canned black beans

60 oz, rinsed and drained

reduced-sodium chicken broth

2 cup(s)

fresh lime juice

2 Tbsp, (Juice of 1 lime)

plain lowfat Greek yogurt

3 Tbsp


¼ cup(s), chopped

uncooked scallion(s)

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. Yields about 1 cup per serving.


This is a very thick soup. If you prefer your soup thinner, add additional broth or water (could impact serving size).

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