Creamy Black Bean Soup Lime (Print)

Velvety black bean soup enhanced with smoky bacon and a fresh lime crema for bold flavor.

# Components:

→ Meats

01 - 6 slices bacon, chopped

→ Vegetables and Aromatics

02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1 jalapeño, seeded and minced (optional)
07 - 2 (15 oz) cans black beans, drained and rinsed
08 - 1 (14.5 oz) can diced tomatoes
09 - 4 cups low-sodium chicken broth

→ Spices and Seasonings

10 - 1½ teaspoons ground cumin
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon chili powder
13 - ½ teaspoon dried oregano
14 - Salt and black pepper, to taste

→ Lime Crema

15 - ½ cup sour cream
16 - Zest and juice of 1 lime
17 - Pinch of salt

→ Garnishes

18 - Chopped fresh cilantro
19 - Extra lime wedges

# Directions:

01 - In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
02 - Add onion, carrot, celery, and jalapeño (if using) to the pot. Sauté for 5–6 minutes until softened.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add cumin, smoked paprika, chili powder, and oregano. Cook for 30 seconds to bloom the spices.
05 - Add black beans, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
06 - Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, blend in batches in a regular blender, then return to the pot.
07 - Season with salt and pepper to taste. Stir in half the cooked bacon, reserving the rest for garnish.
08 - In a small bowl, whisk together sour cream, lime zest, lime juice, and a pinch of salt.
09 - Ladle soup into bowls. Swirl with lime crema, sprinkle with reserved bacon and chopped cilantro, and serve with lime wedges.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but you'll have it on the table in under an hour.
  • The lime crema is the secret move that turns simple beans into something restaurant-worthy.
  • Bacon fat does the heavy lifting here—it's the backbone of every flavor layer that follows.
02 -
  • Don't skip rinsing the canned beans—excess starch will make your soup thick and pasty instead of velvety.
  • The lime crema is not optional; it's the entire reason this soup feels special instead of ordinary.
  • If your blender gets too full when blending in batches, work in smaller amounts—splashing hot soup everywhere is nobody's idea of dinner success.
03 -
  • Cook your bacon the day before and store it in the fridge—it saves you a step and the fat solidifies perfectly for scooping out the exact amount you need.
  • If the soup seems too thick after blending, thin it with more broth one splash at a time until you reach your ideal consistency.
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