Best-Ever Black Bean Soup with Cilantro-Lime Rice


Best-Ever Black Bean Soup with Cilantro-Lime Rice is a quick, hearty, and delicious gluten-free soup recipe. Fresh and flavorful.

Hi. My name is Kristin, and I’m addicted to Chipotle Burrito Bowls.

Hi, Kristin.

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.

Anyway, 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.

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. Bush’s has a version, too. (As always, check labels to ensure products are gluten-free!)

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,) then 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

Serves 4


Best-Ever Black Bean Soup with Cilantro-Lime Rice is a quick, hearty, and delicious gluten-free soup recipe. Fresh and flavorful.


  • 1 Tablespoon extra virgin olive oil
  • 1/2 small onion, minced
  • 2 garlic cloves
  • salt & pepper
  • 2 teaspoons chili powder
  • 1/4 teaspoon cumin
  • 2 cans seasoned black beans, drained but not rinsed
  • 1-1/2 cups water
  • 1 cup chicken broth
  • 4-5 dashes green Tabasco sauce
  • Toppings: sliced avocado, salsa, sour cream, cilantro
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. To serve, scoop cooked rice into bottom of bowls then top with hot soup. Top with sliced avocado, salsa, sour cream, etc.


Barely adapted from Comfy in the Kitchen

This recipe is courtesy of Iowa Girl Eats,

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!


Workout of the Day: 30 Minute, 3.05 Mile Treadmill Workout

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  1. Lori H 12.04.2012

    Absolutely pinning this recipe because I am also addicted to the BOWL! Thanks :)

  2. Ed 12.04.2012

    Hot damn that is a good looking recipe!

  3. Janelle 12.04.2012

    Looks beautiful and YUMMY!!!!

  4. This looks and sounds amazing! I love black bean soup, but so far, I’ve only ever made a pumpkin black bean soup. I’ll have to give this a whirl!

  5. Kristen Waby 12.04.2012

    “Print” done! I’m so excited to try this!!!

  6. Love Chipotle & love black beans! Making this ASAP!

  7. Best part about the vegetarian burrito bowls?


    I am so making this this weekend and I am so getting a burrito bowl this week!

  8. Totally agreed with the above poster about the best part being free guac with the veggie bowl :D

    Black beans are one of my favorite things and black bean soup is one of my lunchtime soup cups of choice! But I’m always down to try my own homemade version, I can’t believe how easy this sounds!

  9. Danielle from CR 12.04.2012

    Thank you! We don’t have one here.

  10. Shawana 12.04.2012

    Pinned and definitely plan to make this soon. I’ve only used black beans to make burgers. Love Chipotle!

  11. Elicia 12.04.2012

    My fake Chipotle rice is similar but I use chicken stock instead of water. Also, I add lime juice to the cooking broth and add only the cilantro at the very end. Try chicken broth instead, you’ll love the depth of flavor it adds.! :)

  12. I love Chipotle!! Definitely trying this! I’ve made the rice before at home and it’s amazing!

  13. linda 12.04.2012

    I will be making this tomorrow as son as I come back from Trader Joes! Chipotle is my absolute favorite however our guac is Not free but we do have a brown rice option which is nice. I always get a veggie bowl. Thanks so much Kristin.

  14. Shelley 12.04.2012

    I’ll definitely have to make this. Tonight I stared in the fridge stumped at what to make for dinner but finally remembered that on a recent quick grocery trip I threw a jalapeno and a can of petite diced tomatoes into my cart and thus I had all the ingredients available for the Chipotle Burrito Bowls you posted forever ago. My boyfriend walked into the kitchen exclaim, “are you making my favorite thing ever?!” Probably my favorite meal, too!

  15. Julia 12.04.2012

    I am also a HUGE fan of Chipotle Burrito bowls too! This black bean soups looks awesome! I can’t wait to try it out–pinning it for later.

  16. Nay 12.04.2012

    Looks delicious! Just wanted to let you know I tried the “saving recipe” button and I got an error. It redirects me to a page that says “Oops! You got lost!”

    • Iowa Girl Eats 12.05.2012

      Blerg – seems my site is on the fritz today! I’ll look into this ASAP – thank you so much for letting me know!

  17. Lauren 12.04.2012

    I once had someone from the advertising team at Chipotle as the guest speaker in one of my classes and the “whack” of guacamole is actually called the “fwap,” which totally makes sense to me!

  18. Wanda 12.04.2012

    Looks delicious! You must ask Santa for an immersion blender. It makes pureeing soup SO much easier — and less dangerous and messy. (Yes, I had a bad experience with molten hot soup in a blender…)

  19. Jessica 12.05.2012

    I just made this as dinner tonight and lunches for part of the week! It is phenomenal, I read one readers comment and I was thinking about adding jalepeno but forgot to grab some at the store. Nevertheless it was SO tasty! Yum yum, thanks!

  20. This soup looks amazing! I love Chipotle too. There isn’t one real close but whenever I have a chance that is my pick.

  21. I was TOTALLY craving a burrito bowl from Chipotle last night! They are just so addicting :) I will have to try this recipe out ASAP.

  22. Whitney 12.05.2012

    Ahh dangit…now I want Chipotle for lunch instead of my soup!!

  23. This is exactly how I make our rice when we have Mexican!

  24. Ambar 12.05.2012

    Cilantro-Lime rice!? I am TOTALLY making this tonight! Why havent i heard of this before?

    FYI, I love that you posted a spanish dish:) Makes my heart smile.

  25. Manon 12.05.2012

    OMGeeeeee……I’ll be making this SOON. So, sooooooo addicted to burrito bowls, exactly like you have yours + a little sour cream. Had one last night, and thinking about one for lunch. If loving them is wrong, I don’t want to be right!

  26. Amber 12.05.2012

    Wow what an awesome recipe! I put the green tabasco on everything Chipotle tooo!! Plus I’ve got an ungodly amount of cans of beans in my pantry and this looks like a great way to use them! Thanks again!

  27. Karla 12.05.2012

    Can’t wait to try this. I’ve never eaten at Chipotle. Supposedly Ames was getting one too. The rice sounds wonderful. Wonder if I can make a Taco Bell Cantina Bowl now. Thanks!

  28. Devon 12.05.2012

    Kristin, where do you buy your avocados? They’re always perfect and green. The ones I get from Trader Joe’s are brown and black inside! :(

    • Iowa Girl Eats 12.07.2012

      I buy them all over! I usually look for ones that are more kelly green if they’ll be sitting on my countertop for a few days, and ones that are a darker, forest green, that give just slightly when I push on it with my thumb, if I’ll be using it in the next day or two. The next time I use them in a recipe I’ll buy an under-ripe, ripe, and over-ripe avocado to show everyone! :)

    • LeeAnne 12.28.2012

      I am in Northern California and mostly shop at Safeway. For some reason, whenever I buy organic avocados, they are perfection. And the regular ones tend to have brown spots. I have no idea why organic should matter in this case, but it’s happened too many times to be a coincidence. Hehe.

  29. Danielle 12.05.2012

    I just wanted to comment about the Joan of Arctic boots you wanted. I have them and I have had them for over a year now and I love them. They were a bit uncomfortable at first, but they broke in so easy. I live in Nevada and we get tons of snow and they have been the absolute best boots for the cold and snow. I got the size that I normally wear in other shoes and I haven’t been disappointed.

  30. Morgan 12.05.2012

    Made this tonight, it was delicious! Thanks so much for the great recipe, I love cilantro and this was a delicious way to use it! Sadly, there is no Chipotle in my immediate vicinity, so this is super!

  31. My husband would completely devour this soup. And I seriously must be the last person on earth to have not had chipotle. Must change that this year! Resolution perhaps? :)

  32. Alicia 12.06.2012

    You. are. amazing.

  33. Shelley 12.06.2012

    I made this last night, was super yummy and quick! Will def make it again!

  34. I will Pin It for sure. I love black beans and would love to try this.

  35. Jesse B. 12.06.2012

    I made this last night and it was so flipping good! I am also addicted to any kind of burrito style bowl. I served mine over a bed of spinach (so it kind of wilted) and with a few grilled shrimp on top. Yum. Great recipe, thank you so much for sharing!

  36. My hubby is obsessed with Chipotle and always gets the same thing! I bet he’d really like this…

  37. Megan 12.07.2012

    Thank you!! The recipe looks delicious! Just one favor…no Trader Joes where we are, any tips for adjusting seasoning if we can’t find “seasoned” black beans? Thank you!

    • Iowa Girl Eats 12.07.2012

      I would add some garlic and onion powder, a bit more cumin and chili powder, and a small can of chopped green chilis. You should be able to find the beans at the regular grocery store though. I believe Busch’s makes a variety! :)

  38. Laura 12.07.2012

    My 4 and 6 year old girls loved this! Super delicious!

  39. Paulina 12.09.2012

    Omg! I had to comment on this recipe. I just finished this and it was absolutely amazing!!! I’ve been looking and trying countless black bean soup recipes and after trying yours I can finally say “the search is over!!!”. Your soup is amazing, I added some hatch green chiles to give it a little bit of kick and it is perfect!!! Haha you can tell i’m really excited about this! Thank you!

  40. Kristin M. 12.10.2012

    Hi Kristin! I’m also Kristin! Made this last night but adapted slightly to make it more like beans and rice and less like soup (essentially left out the chicken broth and kept the liquid from the beans). I’m eating it now for lunch and it is SO GOOD! Definately a keeper!

  41. Tanah 12.10.2012

    I made this the other night and i was amazed at how simple and delicious it was! I added chicken to mine for the boyfriend who also loved it! Will be making it again soon! Also i love your blog! I read it every day and have gotten soo many great recipes from it!

  42. Becky 12.10.2012

    Made this tonight and it was AWESOME! Another repeater recipe from IGE. I had plain black beans on hand, so I used skinnytaste’s Quick Cuban Black Beans instead of canned seasoned beans. I also used skinny taste’s method for the cilantro lime rice. The beans worked great (use no or less water than called for) and my soup was super flavorful!

  43. Mandy 12.12.2012

    This was delicious. Even my Peruvian fiance loved it. I had a hard time finding the seasoned black beans but there was one small row of them next to the regular Busch’s beans.

  44. Angela 12.13.2012

    My husband and I agree it lives up to its name. I added hominy. Delish!

  45. Megan 12.13.2012

    So good! Thanks for sharing your awesome recipe!

  46. […] box, I really had a hard time choosing just a few. However, these ones really peaked my interest: Best-Ever Black Bean Soup with Cilantro-Lime Rice, Almond-Crusted Warm Goat Cheese Spinach Salad with Cherries, Sweet Potato Fries, Roasted Tomato […]

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  48. Americanmomma2010 12.17.2012

    Thanks for this! Made tonight and kids couldn’t get enough. Next time a double batch is in order!

  49. Kate 12.17.2012

    Yum, yum, yum. I’ve had this pinned since you posted, and just got around to making it tonight for dinner. Super easy, and the perfect meal for a cold Seattle night. Husband came home & remarked about the house smelling sooo good…we slurped down our bowls lickety-split! Thank you!

  50. Denise 12.17.2012

    I’m always pinning recipes from Pinterest that look interesting to me. I’ve made quite a few. Quite a lot of those are just ok, or pretty good. This was so simple and I’m thrilled to say REALLY, REALLY good! There was NONE left from my husband and 18 year old son. Wow, I’m impressed! I’m so happy to have a new go to vegetarian recipe. I think it made a big difference cooking the spices first in the pan, the way Indian food is made. Brings a depth of flavor to the soup that might otherwise be bland. We loved it!!

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