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This is an easy and forgiving recipe, so you can play around with it a lot. There are many variations all over Mexico: some with cream or milk, others with chicken broth or without it. Some also use dried peppers or fresh peppers. 
Course Soups
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 206kcal


  • 2 small tomatoes or one large tomato (about 8 ounces total weight)
  • cup white onion chopped
  • 1 garlic clove
  • 1 Tablespoon Olive oil
  • 2 Cups cooked black beans with a little of its cooking broth
  • 2 Epazote leaves if available
  • Salt & Ground Black Pepper to taste
  • ½- cup chicken or vegetable broth.


  • 1 Avocado diced
  • 4 to rtillas cut into thin strips and fried.
  • 1 Canned Chipotle pepper
  • ½ cup crumbled Queso Fresco


  • Chop the tomatoes and place in a blender along with the chopped onion and garlic. Process until you have a smooth sauce.
  • Heat the olive oil in a medium saucepan and then pour the tomato sauce.
  • Cook the tomato sauce over medium-high heat for about 7-8 minutes until it starts to boil.
  • While the tomato sauce is cooking, puree the black beans and their broth in a blender or food processor until they have a fine texture.
  • Pour the black bean puree into the saucepan and stir, mixing well. The puree has to have a very fine, silky texture. If you prefer, pass through a strainer to obtain the best results. If the soup is too thick, add the chicken broth a tablespoon at the time to get a creamy texture. Don’t pour it all at once, since it could result in a watery soup. Season soup with salt and pepper.
  • Simmer the soup, stirring frequently for about 15 minutes. Serve warm with your choice of toppings.


  • This soup is well known throughout Mexico and has several variations: some add cream, milk, or crispy dried peppers as toppings or as part of the tomato sauce.
  • You can be creative with this soups and add other types of herbs like cilantro o even add an avocado leaf to give the soup a different taste and aroma. And even use peppers like arbol, guajillo or the spicy habanero if you like. Give it your own personal touch.


Serving: 1bowl | Calories: 206kcal | Carbohydrates: 23g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 976mg | Potassium: 464mg | Fiber: 8g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 10mg | Calcium: 119mg | Iron: 2.1mg