Black Bean Salsa Soup

This flavorful Black Bean Salsa Soup can be made in a blender and is ready in 20 minutes!

Black Bean Salsa Soup

Quick and Easy Black Bean Salsa Soup

Feel free to make this salsa-spiked soup as mild or as spicy as you’d like!

The type of salsa chose plus the jalapeño and it’s seeds will help control the heat.

You can nix the seeds before adding the pepper or skip the pepper entirely for a mild soup.

Love spicy soups? You can choose a spicy salsa in addition to adding the jalapeño pepper and it’s seeds to the soup.

I used canned beans this time around as a speedy shortcut but you could also whip up a batch of my crock-pot black beans to use instead.

They’re easy to make and can be portioned out and frozen in freezer-safe containers for later. Simply thaw in the fridge when needed and add them to soups, chilis, tacos, and more!

Tasty Toppings for Black Bean Soup

You can also serve your soup with lime wedges to add a burst of citrus flavor if you’d like.

Have fun with it!

For a chunkier soup blend only one can black beans into the soup and leave the second can whole!

Black Bean Salsa Soup
5 from 4 votes

Black Bean Salsa Soup

This flavorful Black Bean Salsa Soup can be made in a blender and is ready in 20 minutes!

Course Soup
Cuisine Vegetarian
Keyword Black Bean Salsa Soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 211 kcal
Author Jenn Laughlin – Peas and Crayons


  • 2 cans black beans (two 15 oz cans or 3.5 cups cooked beans)
  • 1.5 cups vegetable broth
  • 3/4 cup chunky salsa (spicy, medium, or mild)
  • 1 jalapeño pepper (roughly chopped)
  • 1 tsp ground cumin plus extra to taste
  • 4 TBSP sour cream
  • 2 TBSP chopped scallions


  • grated cheddar cheese
  • fresh choppped cilantro
  • tortilla chips or strips
  • pico de gallo
  • cooked rice
  • hot sauce


  1. Combine beans, broth, salsa, jalapeno, and cumin in a food processor or blender. Blend until fairly smooth. For a chunkier soup blend only one can black beans into the soup and leave the second can whole.

  2. Add to a pot or saucepan over medium-high heat and heat the soup until cooked through. Give it a taste and add any additonal seasoning or salsa your heart desires.

  3. Top with sour cream, scallions, and all your favorite toppings from the list above! Dive in while it's hot and enjoy!

Recipe Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on swaps and toppings. Adjust as needed and enjoy!

Nutrition Facts
Black Bean Salsa Soup
Amount Per Serving
Calories 211 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 708mg31%
Potassium 609mg17%
Carbohydrates 35g12%
Fiber 12g50%
Sugar 3g3%
Protein 12g24%
Vitamin A 564IU11%
Vitamin C 6mg7%
Calcium 66mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try this black bean salsa soup, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

Black Bean Soup with Toppings

hungry for more?

Get your appetizer on with a piping hot skillet of Black Bean Queso — this is hands-down one of our favorite dips!

Taco your Tuesday with these tasty Vegetarian Lentil Tacos or go pescatarian with some Spicy Sriracha Shrimp Tacos topped with cilantro lime slaw and a zesty Sriracha Ranch!

Another fiesta favorite around here is my Mexican Kale Salad – it’s super healthy and oh-so delicious!

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Recipe Rating


  • Megan H.

    5 stars
    Another winner! So easy and full of flavor. I will definitely double the recipe next time and freeze.

  • Marjory

    5 stars
    Love the chunky salsa in this! Fantastic recipe!

    • It’s a fun twist! Thanks Marjory!

  • Love Keil

    5 stars
    Looks super delicious, thank you for sharing this recipe!

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