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Creamy Chipotle Black Bean Soup

Author: Lisa Longley


  • 2 TBSPs olive oil
  • 1 red bell pepper diced
  • 1 medium white onion diced
  • 1/2 a jalapeno diced ribs and seeds removed
  • 2 garlic cloves minced
  • 1 TBSP chipotle pepper in adobo sauce see tip in the post
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 3 15 oz cans of black beans drained and rinsed
  • 14.5 oz diced tomatoes with cilantro and lime juice undrained
  • 1 cup vegetable stock
  • 1 cup Unsweetened Silk Almond Milk or Soy Milk
  • Dairy free yogurt or sour cream and fresh cilantro to garnish optional


  • Preheat a large stock pot over medium heat. Add the oil. Then add the bell pepper, onion, jalapeno, garlic, and chipotle in adobo. Saute until the vegetables are soft and onions are translucent, season with salt and pepper.
  • Add the black beans to the pot and stir to combine. Add the diced tomatoes and vegetable stock. Bring to a boil and then reduce to a simmer. Continue simmering for 10 minutes.
  • Remove two cups of the soup from the pot. Using an immersion blender or by carefully transferring the soup to a blender or food processor, puree the soup. Return the two cups back to the pot.
  • Stir in the almond milk and then remove from the heat. Garnish with dairy free yogurt or sour cream and freshly chopped cilantro.