Citrus-Scented Black Bean Soup with Chipotle Cream

Citrus-Scented Black Bean Soup with Chipotle Cream

4 Reviews
From the EatingWell Kitchen

Fresh orange and lime juices provide a citrus tang that balances the earthy, rich black beans and the light spice of smoky chipotle (actually dried and smoked jalapenos). To serve alongside, doctor up your favorite cornbread recipe with added corn kernels and Cheddar cheese baked in.

Ingredients 2 servings

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  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, chopped
  • 2 teaspoons ground cumin
  • 1 15-ounce can black beans, rinsed
  • 3/4 cup water
  • 1/2 teaspoon freshly grated orange zest
  • 1/2 cup orange juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 4 tablespoons reduced-fat sour cream, divided
  • Pinch of ground chipotle chile, (see Note)
  • 2 scallions, thinly sliced


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  • Ready In

  1. Heat oil in a large saucepan over medium heat. Add onion, cover and cook, stirring occasionally, until browned, 4 to 5 minutes. Add cumin and cook, stirring, until fragrant, about 30 seconds. Add beans, water, orange zest and juice, salt and pepper; increase heat to medium-high and bring to a boil, stirring often. Transfer to a blender with cilantro, lime juice and 3 tablespoons sour cream. Puree until smooth. (Use caution when pureeing hot liquids; see Tip.)
  2. Combine the remaining 1 tablespoon sour cream and ground chipotle in a small bowl. Serve the soup garnished with the chipotle cream and scallions.
  • Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 3 days or freeze for up to 3 months.
  • Note: Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.
  • Tip: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen—and yourself.

Nutrition information

  • Per serving: 330 calories; 12 g fat(3 g sat); 11 g fiber; 47 g carbohydrates; 12 g protein; 143 mcg folate; 12 mg cholesterol; 16 g sugars; 0 g added sugars; 609 IU vitamin A; 58 mg vitamin C; 145 mg calcium; 4 mg iron; 469 mg sodium; 821 mg potassium
  • Carbohydrate Servings: 3

Reviews 4

January 09, 2014
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By: EatingWell User
Left me wanting more I made this according to the recipe and love it. I made it again and I only pur+¬ed half the mixture and added it back to sauce pan, this gave the soup more hearty texture and I enjoyed having some whole beans in the soup. Don't skimp on the orange zest or juice, it makes all the difference!
January 17, 2011
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By: dogmomor
Quick, easy and great flavor (with modifications) Great week night soup. I agree with previous comments that broth and garlic would be good additions. I like my soups spicy, so I added about 1 tsp chipoltle chili with the cumin. The citrus adds a nice balance. Served it with avocado and crunchy sprouts for a satisfying meal. Looking forward to leftovers for lunch. Pros: Quick and easy Cons: Needs a little heat
December 19, 2010
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By: teaganav
Hard to say... I would be willing to try this recipe again but to me it lacked depth. It was nothing like black bean soups I am used to from the can or restaurants. The soup turned out very light in color and very citrus-heavy. If I had been able to taste the black beans it would have been great. I will look into that for next time and also use vegetable or chicken broth instead of water.
September 19, 2009
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By: ann_cookie
It gets 4 out of five, to be fair, because I made a change or two. I didn't use any sour cream. I did add minced garlic. I didn't add orange zest and used bottled orange juice. I added the juice of one lime at the end. This soup is incredibly flavorful!! My six year old and my husband loved it!