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Mexican Black Bean Soup

Mexican Black Bean Soup

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.
Course Soups
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 530kcal


  • 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)


  • 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).


Sometimes I add a little bit of beer to the soup while cooking, but this is optional.


Serving: 1bowl | Calories: 530kcal | Carbohydrates: 53g | Protein: 24g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 24mg | Sodium: 366mg | Potassium: 1014mg | Fiber: 17g | Sugar: 3g | Vitamin A: 825IU | Vitamin C: 37.2mg | Calcium: 72mg | Iron: 4.5mg