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–+ servings
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.

Tequila Black Bean Soup

294kcal
3.5 from 6 votes
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Prep 45 minutes
Cook 1 hour
Total 1 hour 45 minutes
Tequila Black Bean Soup - loaded with chipotle peppers, jalapeno peppers, black beans and a splash of Tequila, this soup is great on it's own or a side for tacos, burritos and quesadillas,
Servings 8
Course Soup
Cuisine Mexican

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

  1. 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.
  2. Puree the chipotle peppers and adobo sauce in a blender or processor until smooth.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Serving1servingCalories294kcalCarbohydrates45.47gProtein14.91gFat4.69gSaturated Fat0.75gSodium1832.91mgPotassium675.02mgFiber15.32gSugar3.8gVitamin A1252.53IUVitamin C34.52mgCalcium65.39mgIron4.3mg

Notes

NOTE – To make Chipotle puree – add 7 ounce can Chipotle Peppers in Adobo Sauce to food processor. Process until smooth. Store leftovers in refrigerator for up to 2 weeks.
Note - additional toppings for serving are sour cream, chives, avacado slices and crushed tortilla chips.

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