Let’s make some soup. Chili’s Black Bean Soup!
This recipe is a staple in my household for its simplicity and robust flavors.
You’ll be sautéing onions and garlic until they’re golden brown to enhance the soup’s base.
I prefer using vegetable broth to keep it vegetarian, but chicken broth works too.
Top it off with some diced avocado for a creamy finish and pair it with a slice of crusty bread.
How to Make Chili’s Black Bean Soup Recipe
Ingredients
- 1 tbsp Olive Oil
- 1 Onion (chopped)
- 2 cloves Garlic (minced)
- 2 cans Black Beans (15 oz. each, drained and rinsed)
- 2 cups Vegetable Broth
- 1 tsp Cumin
- 1/2 tsp Cayenne Pepper
- 1/2 cup Cornstarch
- 3 tbsp Water
- 1 tbsp Cilantro (chopped)
- Salt and Pepper to taste
Step-by-Step Instructions
Step 1:
Start by heating olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic, sautéing until they’re tender and fragrant.
Step 2:
Pour the black beans and vegetable broth into the pot with your aromatic mixture.
Add cumin and cayenne pepper, stirring well to combine all ingredients.
Step 3:
Blend about one quart of the soup using a blender until smooth.
Pour back into the pot for a thicker texture and enhanced flavor.
Step 4:
In a separate bowl, stir the cornstarch and water together until smooth.
Add this mixture to the soup, increasing the heat and bringing it to a boil for about a minute.
Step 5:
Once boiled, lower the heat to simmer and season with salt and pepper.
Add chopped cilantro just before serving for a fresh kick.
Tips and Tricks for Making This Recipe
Enhance the Flavor
Use freshly chopped cilantro right before serving to keep its flavor vibrant and avoid overwhelming the soup.
Achieve Desired Thickness
If you prefer a thicker soup, use a little less broth and increase the amount of blended soup before adding it back to the pot.
Choosing the Right Seasoning
Adjust the cayenne pepper amount to suit your heat preference; start with a small amount and increase gradually.
Make-Ahead Options
Prepare the soup in advance and let the flavors meld overnight; it often tastes even better the next day.
Freezing Considerations
If you plan to freeze leftovers, omit the dairy garnishes until you reheat the soup to preserve its creamy texture.
What to Serve with Chili’s Black Bean Soup
Fresh Lime Juice
Squeeze some fresh lime juice over your black bean soup. It’s a simple addition, but it packs a punch by brightening the flavors.
Cilantro-Lime Rice
You can’t go wrong with cilantro-lime rice! The hint of citrus and freshness from the cilantro enhance the Latin flavors in the soup. It’s a perfect match.
Empanadas
Pair your soup with empanadas for a great combo! The crispy pastry provides a contrast to the creamy soup, giving you a fun mix of textures.
Tostadas
Have you tried dipping a tostada into your soup? It’s crunchy and adds a new dimension to your meal. Make sure they are fresh for the best experience!
Chimichurri Garlic Bread
For something different, serve chimichurri garlic bread on the side. The herby, garlicky bread works wonders with your bowl of black bean goodness.
Bell Pepper Salad
Try a simple bell pepper salad on the side. Its crunch and sweetness offer a refreshing contrast to the soup’s rich flavors.
Each of these side dishes enhances the overall experience, adding varying textures and flavors to your meal. Have fun experimenting!
Variations and Substitutions
Ingredient Swaps
You can replace the vegetable broth with chicken or beef broth to change the depth of flavor.
Feel free to swap bell peppers for poblano or jalapeños if you want a bit more heat!
For a smokier taste, use smoked paprika instead of regular paprika.
Protein Boost
Adding chunks of cooked chicken or chorizo can make this a heartier meal.
Vegetarian and Vegan Options
If you’d like to keep this dish vegan, double-check that your bouillon cubes are plant-based.
You can mix in tofu cubes for added protein while keeping it vegan-friendly.
Thickening Options
Pureeing a portion of the soup can give it a thicker consistency without additional thickeners.
Alternatively, add a small amount of cornstarch slurry if needed for extra thickness.
How to Store Leftover Chili’s Black Bean Soup
Cool It Down
Before storing your leftover soup, it’s important you let it cool to room temperature.
This prevents moisture from building up and keeps it fresh.
Storing hot soup can cause condensation, which impacts the quality and safety.
Choose the Right Container
You’ll want to use an airtight container for storing the soup!
Proper containers maintain freshness and prevent outside flavors from integrating with your dish.
A tight seal keeps the soup tasting as delicious as when you first made it.
Refrigerate or Freeze
Once the soup is in your chosen container, you have two options: refrigerate it for short-term storage, or freeze for longer periods.
If you plan to eat it within three to five days, keep it in the fridge.
For longer storage, freeze individual portions and enjoy them up to three months later.
Common Mistakes to Avoid
Skipping the Soaking Step
Don’t skip soaking your black beans overnight, even if you’re tempted to rush things.
Soaking not only reduces cooking time but helps mellow out any bitterness or chalkiness in the beans.
Overcooking the Beans
Avoid overcooking by checking the beans periodically for tenderness.
I recommend keeping them on a low simmer rather than boiling, to maintain texture and flavor.
Remember, mushy beans can change the soup consistency and make it less appetizing.
Forgetting to Season
One of the biggest mistakes is under-seasoning your soup, leaving it bland.
Add spices and condiments like cumin, lime, or cilantro early and taste as you go to find the right balance.
A little seasoning can make a huge difference in enhancing the flavors.

Chili's Black Bean Soup Recipe
- 1 tbsp Olive Oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 2 cans Black Beans 15 oz. each, drained and rinsed
- 2 cups Vegetable Broth
- 1 tsp Cumin
- 1/2 tsp Cayenne Pepper
- 1/2 cup Cornstarch
- 3 tbsp Water
- 1 tbsp Cilantro chopped
- Salt and Pepper to taste
- Start by heating olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing until they're tender and fragrant.
- Pour the black beans and vegetable broth into the pot with your aromatic mixture.
- Add cumin and cayenne pepper, stirring well to combine all ingredients.
- Blend about one quart of the soup using a blender until smooth.
- Pour back into the pot for a thicker texture and enhanced flavor.
- In a separate bowl, stir the cornstarch and water together until smooth.
- Add this mixture to the soup, increasing the heat and bringing it to a boil for about a minute.
- Once boiled, lower the heat to simmer and season with salt and pepper.
- Add chopped cilantro just before serving for a fresh kick.
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