Spicy and delicious, this hearty vegetarian Tequila Black Bean Soup takes BOLD flavor to the next level. Loaded with chipotle peppers in adobo, jalapeno peppers, black beans and a splash of Tequila it’s perfect on it’s own or a side for tacos, burritos and quesadillas.
I told my reluctant family that a new recipe for Black Bean Soup was for dinner – no response. I told my reluctant family that the new recipe was Tequila Black Bean Soup – heads snapped around and eyes lit up. Hmm, I’m going to have to think on that.
Now I’ve done it. I just spiked the soup. What can I say? It just seemed like the right thing to do.
This bold soup recipe uses chipotle pepper puree to give it some awesome spiciness. It’s easy to make your own using inexpensive canned chiptole peppers in adobo sauce. You’ll even have some left over to spice up your other recipes.
How To Make Easy Chipotle Puree
Buy the smallest can you can find of the peppers and sauce because a little goes a long way! Use it to add zesty flavor to spice up plain mayonnaise, and add heat to sauces and salad dressings.
- Add can of chipotle peppers in adobo sauce to food processor. Pulse a few times until smooth.
- Store leftovers in an airtight container in refrigerator for up to 2 weeks.
Love soup? Try all of our tasty and comforting Soup Recipes!
MORE FAMILY RECIPES TO LOVE
Tequila Black Bean Soup
Ingredients
- 2 tbsp olive oil
- 1 medium red pepper diced
- 1 medium green pepper diced
- 1 medium yellow onion diced
- 4 cloves minced garlic
- 1 medium jalapeno pepper seeded and diced
- 2 tsp chipotle puree – see note below or chipotle sauce
- 1/4 cup Tequila
- 1 pound black beans dry, do not soak
- 8 cups vegetable stock
- 2 tsp dried oregano
- 1 tbsp cumin
- 1 tsp paprika
- 1 tbsp kosher salt
- 1 tsp ground pepper
- *optional for serving -tortilla strips shredded cheese, cilantro and lime wedges
Instructions
- In a large pot, heat olive oil until shimmering. Add the red and green peppers and onions and cook, stirring until vegetables are softened, not browned, about 5 – 7 minutes. Add garlic and jalapeno and cook until jalapeno is just softened, about 2 minutes.
- Puree the chipotle peppers and adobo sauce in a blender or processor until smooth.
- Push vegetables to the side of the pot and add 2 tsp of chipotle puree into the center. Fry for 1 minutes, then stir together with the vegetables. Add the Tequila and reduce slightly, about 3 to 4 minutes.
- Add dry beans, stock, oregano, cumin, paprika, salt and pepper. Stir to combine. Over medium high heat, bring to a boil. Let boil 10-15 minutes, then reduce heat to simmer and cook until the beans are just softened, 1-2 hours. Add hot water as needed during cooking to keep the soup liquid.
- If soup is too thin, remove a small amount and use an immersion blender or processor to puree. Add the puree back into the pot. Repeat as needed until desired thickness.
Chef Tips
Nutrition Facts
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
If you made this recipe, please leave a comment and rating. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!
