Best-Ever Black Bean Soup with Cilantro-Lime Rice is a quick, hearty, and absolutely mouthwatering soup recipe!
Hi. My name is Kristin, and I’m addicted to Chipotle Burrito Bowls.
I have at them at least twice a week, and this past weekend? Twice in less than 24 hours! Once before my Mom and I tackled the shops at the Mall of America, then again on Sunday night after sending Ben out to retrieve a couple for dinner when I still couldn’t get the thought of a hot and fresh bowl out of my head.
Vegetarian, white rice, black beans, loads of pico, a scoop of salsa verde, and MAS GUACAMOLE. I think Sunday night’s bowl tipped the scales at over 3lbs purely from the whack of guacamole the woman who made my bowl so generously dolloped on top.
I have literally never seen anyone put as much guacamole in one burrito bowl in my entire life, Ben jealously informed me after placing the bowl in my hand, then watching it drop from the weight.
Did you know the semi-final push that got us to move to Des Moines from Minneapolis, where Chipotle locations run free, was that DSM finally got one too? ‘Tis true. ‘Tis true.
Ahem, anyways, I freaked when I came across a recipe last week for Black Bean Soup that is totally reminiscent of my beloved bowl. Seasoned black beans simmered in chicken broth and spices, then scooped over steaming, Chipotle-style, Cilantro Rice, and topped with creamy avocado slices.
I was blown away by how delicious this soup is! Thick, creamy, hearty, and filling, it combines my love of all thing soup, with all things Chipotle. I have never made a black bean soup before either and was so tickled with how it turned out.
If you’ve never had or made black bean soup either, give this recipe a go. It is so simple, and simmers for only 15 minutes before a portion of the soup is blended to make it nice and creamy. Totally not a big deal at all though and, again, super simple.
High in protein, fiber, vitamins, minerals, and flavor – this soup is the BEST!
Start the Best-Ever Black Bean Soup with Cilantro-Lime Rice by sauteing 1/2 small minced onion in 1 Tablespoon extra virgin olive oil until it’s nice and tender. Add 2 minced garlic cloves then saute for 30 more seconds, stirring constantly, until its wonderfully fragrant.
Now, the beans we’ll be adding into the soup later are already seasoned, but we’re also going to add 2 teaspoons chili powder, and 1/2 teaspoon cumin for an extra, smoky kick. Saute the seasonings for about another 30 seconds.
K! Now turn your attention to the beans. You’ll need 2 cans seasoned black beans. I used Trader Joe’s Cuban Style Black Beans which come already seasoned with garlic, onions, bell peppers and spices.
Drain the beans, but don’t rinse them, then add ‘em into the pot.
Now add 1-1/2 cups water and 1 cup chicken broth. That’s it for the soup ingredients!
Bring the soup up to a boil then simmer for 15 minutes, stirring occasionally.
Now, to make the soup extra thick and creamy, scoop a couple ladle-fulls into a blender or food processor (or use an immersion blender!) and blend until it’s pretty smooth.
Stir the puree back into the pot, then add a few dashes of green Tabasco sauce. I LOVE this stuff! It’s more tangy than spicy, and adds so much flavor. I always add a few zings to my burrito bowls. :)
Now, to make the Chipotle-style, Cilantro-Lime Rice to go underneath and soak up all the yummy flavors, cook 1 cup long grain white rice in 2 cups water spiked with 1 Tablespoon vegetable oil and 1/2 teaspoon salt. The oil is optional, but it gives the rice the most AMAZING mouth-feel. That’s right.
Once the rice is nice and fluffy, stir in 3 Tablespoons chopped cilantro, and the juice of 1/2 a lime.
You will SWEAR this stuff came from the restaurant.
Scoop some rice into bowls, followed by the hot soup, then top with fresh avocado slices, salsa, or sour cream, if you please!
Best-Ever Black Bean Soup with Cilantro-Lime Rice
1 Tablespoon extra virgin olive oil
1/2 small onion, minced
2 garlic cloves
salt and pepper
2 teaspoons chili powder
1/4 teaspoon cumin
2 cans seasoned black beans, drained but not rinsed (I used Trader Joe’s Cuban-style beans)
1-1/2 cups water
1 cup chicken broth
4-5 dashes green Tabasco sauce
Toppers: sliced avocado, salsa, sour cream
For the Cilantro-Lime Rice:
1 cup long grain white rice
2 cups water
1 Tablespoon canola or vegetable oil
1/2 teaspoon salt
juice of 1/2 lime
3 Tablespoons chopped cilantro
- Heat oil in a large soup pot over medium heat. Add onion, season with salt and pepper, then saute until soft, about 10 minutes. Add garlic and saute for 30 more seconds, stirring constantly. Add chili powder and cumin then saute for 30 more seconds.
- Add drained beans, water, and chicken broth, bring soup to a boil, then lower heat slightly and simmer for 15 minutes. Scoop 2 ladle-fulls of soup into a blender or food processor then blend until almost smooth. Alternatively use a hand-held immersion blender to process 1/3 of the beans in the soup pot. Add blended soup back into the pot then add hot sauce and stir to combine.
- For the Chipotle-Lime Rice: While soup is simmering, bring water, oil, and salt to a boil in a saucepan. Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, about 15 minutes. Stir to fluff then add lime juice and chopped cilantro.
- To serve, scoop cooked rice into bottom of bowls then top with hot soup. Top with sliced avocado, salsa, sour cream, etc.
Yes. Yes. Yes! All the things! You know, you could totally make this dish vegetarian by using vegetable broth instead of chicken broth in the soup, or by using all water, too! Either way it’d still be incredibly flavorful and satisfying.
I loved that this soup was a meal soup. Soup is probably my favorite food group, but doesn’t usually satisfy Ben. The combo of hearty beans, and filling rice was a total winner with both of us though. Also, just between you and me – this soup and rice combo is KILLER with tortilla chip dippers. Try it!
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