If you’ve been on the lookout for a bold, comforting bowl that packs a flavorful punch, you’re going to fall head over heels for this Spicy Black Bean Soup with Chipotle, Jalapeño, and Red Wine Recipe. This soup marries smoky chipotle heat, the bright snap of jalapeño, and the rich depth of red wine into a creamy, hearty black bean base. It’s one of those dishes that warms your soul, excites the palate, and feels fancy enough for guests while remaining perfectly simple for a weeknight dinner. Trust me, once you try this recipe, it’ll quickly become a go-to in your kitchen rotation.
Ingredients You’ll Need
The magic of this soup lies in its simple, thoughtfully chosen ingredients. They work together to build layers of flavor, a variety of textures, and a stunning color that’ll make your bowl as pretty as it is delicious.
- Olive oil: A fragrant base that helps soften the vegetables and carry the spices’ aromas.
- Yellow onion (diced): Adds sweetness and a mellow, savory backbone.
- Garlic (minced): Brings warmth and sharpness that deepens the soup’s complexity.
- Carrots (peeled and diced): Offer a subtle sweetness and nice textural contrast.
- Jalapeño pepper (deseeded and diced): Delivers just enough spicy heat without overpowering.
- Chipotle chili in adobo (minced): Infuses a smoky, rich heat that defines the soup’s character.
- Oregano: Adds an earthy herbal note that complements the beans perfectly.
- Cumin: Brings a warm, slightly nutty aroma essential for Mexican-inspired dishes.
- Kosher salt: Essential for seasoning, it elevates every ingredient’s flavor.
- Freshly ground black pepper: Adds a subtle kick and aroma that wakes up the palate.
- Bay leaf: Imparts a delicate, herbal depth to the broth.
- Vegetable stock: Forms the flavorful liquid base without overpowering the beans.
- Red wine: Brings unexpected richness and a slight fruity acidity that balances the spice.
- Black beans (drained and rinsed): The hearty foundation, providing protein, fiber, and creaminess.
- Freshly squeezed lime juice: Adds a bright, tangy finish to lift all the flavors in the soup.
How to Make Spicy Black Bean Soup with Chipotle, Jalapeño, and Red Wine Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot on medium-high heat. Once the oil shimmers, add the diced onion, carrots, and jalapeño. Sauté them together for about 4 to 5 minutes, stirring occasionally, until the onion becomes translucent and the carrots soften just a bit. This step is crucial because it draws out sweetness from the vegetables and sets the foundation for the soup’s flavor. Add minced garlic next and cook for another 30 seconds—just enough to release its fragrance without burning.
Step 2: Toast the Spices and Chipotle
Now, add the minced chipotle chili, oregano, cumin, kosher salt, and freshly ground black pepper to the pot. Stir continuously for about 30 seconds, allowing the spices to “toast” and bloom in the hot oil. This quick step amplifies their flavor, contributing a smoky, warm depth that will shine throughout the soup.
Step 3: Deglaze and Add Liquids
Pour a splash of vegetable stock into the pot to deglaze the bottom, scraping up any browned bits stuck to the pan—the soul of flavor! Then, add the bay leaf, the rest of the vegetable stock, red wine, and black beans. Give everything a good stir to combine all the ingredients. The wine may seem like an unusual addition, but it provides a subtle richness and fruity acidity that balances the smoky heat.
Step 4: Bring to a Simmer
Turn up the heat to high and bring the soup just to a low boil. Once bubbling, lower the heat and let it simmer gently for 20 minutes. This simmering melds all the flavors together and softens the beans, perfecting their texture. Keep the lid off to allow the soup to slightly reduce and concentrate in flavor.
Step 5: Thicken the Soup by Crushing the Beans
Using the back of a ladle or a large spoon, press down on the soup about 15 to 20 times. This technique breaks some of the beans and releases their creamy interiors, naturally thickening the soup without adding any extra starches. Plus, it creates a delightful mix of chunky and smooth textures in every spoonful.
Step 6: Finish with Lime Juice
Remove the pot from heat and stir in the freshly squeezed lime juice. This final touch injects a bright burst of freshness that cuts through the smoky, spicy richness, rounding out all the flavors beautifully. It’s the perfect ending note that takes this soup from great to unforgettable.
How to Serve Spicy Black Bean Soup with Chipotle, Jalapeño, and Red Wine Recipe
Garnishes
Garnishing is where you can get creative and tailor the experience to your taste. A dollop of sour cream or a swirl of Greek yogurt adds lovely creaminess and cools down the heat. Fresh chopped cilantro or green onions provide a fresh herbal lift, and a sprinkle of crumbled queso fresco or shredded cheddar cheese gives a satisfying richness. For extra crunch, toasted pepitas or tortilla strips are absolute winners!
Side Dishes
This soup is quite hearty on its own but pairs beautifully with simple sides. Warm, crusty bread or cornbread are perfect for dipping and soaking up every last bit. A crisp green salad with a tangy vinaigrette can balance the richness with a refreshing crunch. If you want to keep it light, a plate of sliced avocado or guacamole complements the spicy black bean flavors brilliantly.
Creative Ways to Present
For a fun twist, serve the soup in small soup bowls topped with garnishes as a starter for dinner parties. You can also turn it into a comforting main course by ladling it over a bed of rice or quinoa, turning this Spicy Black Bean Soup with Chipotle, Jalapeño, and Red Wine Recipe into a heartwarming meal. Another idea is to use it as a filling for savory crepes or stuffed bell peppers for a delightful change of pace.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully for up to 3 to 4 days when stored in an airtight container in the refrigerator. As it sits, the flavors continue to marry and develop, often tasting even better the next day. Just be sure to cool it to room temperature before refrigerating to maintain freshness.
Freezing
If you want to enjoy this soup on a busy day, it freezes wonderfully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will keep well for up to 3 months. When you need a quick meal, simply thaw overnight in the fridge or use the defrost setting on your microwave.
Reheating
Reheat your leftovers gently on the stove over medium heat, stirring occasionally until warmed through. If the soup thickened too much in the fridge or freezer, add a splash of vegetable stock or water to loosen it. Avoid boiling vigorously to keep the flavors vibrant and fresh tasting.
FAQs
Can I make this soup vegan?
Absolutely! This Spicy Black Bean Soup with Chipotle, Jalapeño, and Red Wine Recipe is naturally vegan as long as you use vegetable stock and avoid any dairy garnishes. It’s a delicious plant-based meal that doesn’t compromise on depth or heartiness.
How spicy is this soup?
The heat level is moderate and well-balanced. The jalapeño provides a gentle kick while the chipotle chili adds smoky warmth—not overpowering but still with a satisfying spicy character. You can always adjust the amount of jalapeño or omit the seeds to suit your heat preference.
Can I substitute the red wine?
If you prefer not to use wine, you can substitute it with more vegetable stock and a splash of balsamic vinegar to keep some acidity and depth. However, the red wine really adds a unique richness that is worth trying if possible.
What if I don’t have chipotle in adobo?
If chipotle in adobo is not available, you can use smoked paprika combined with a bit of cayenne pepper to mimic the smoky heat. It won’t be exactly the same but still delicious with a hint of smoky spice.
Is this soup gluten-free?
Yes, this Spicy Black Bean Soup with Chipotle, Jalapeño, and Red Wine Recipe is gluten-free as long as your vegetable stock and other ingredients do not contain any gluten additives. Always double-check labels if you have gluten sensitivities.
Final Thoughts
This Spicy Black Bean Soup with Chipotle, Jalapeño, and Red Wine Recipe is the kind of dish that feels like a warm hug on a chilly day or a flavorful cure for any kind of hunger. The balance of smoky, spicy, tangy, and hearty elements makes each spoonful exciting yet comforting. Whether you’re cooking for yourself, your family, or friends, this recipe is easy to make, delivers big on flavor, and is endlessly satisfying. Give it a try and get ready to add a new favorite to your recipe collection!
Print
Spicy Black Bean Soup with Chipotle, Jalapeño, and Red Wine Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
A hearty and flavorful Black Bean Soup combining smoky chipotle, fresh vegetables, and aromatic spices simmered to perfection for a comforting meal.
Ingredients
Vegetables and Aromatics
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 jalapeño pepper, deseeded and diced
Spices and Seasonings
- 1 chipotle chili in adobo, minced
- 1 tablespoon oregano
- 2 teaspoons cumin
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
Liquids and Beans
- 1 tablespoon olive oil
- 4 cups vegetable stock
- 1 cup red wine
- 3 (14.5 ounces each) cans black beans, drained and rinsed
- 1 tablespoon freshly squeezed lime juice
Instructions
- Sauté Vegetables: Heat a large pot over medium-high heat. Add the olive oil and once it is hot, add the diced onion, carrots, and jalapeño. Sauté for 4 to 5 minutes or until the vegetables become translucent, stirring occasionally. Add minced garlic and sauté for an additional 30 seconds to release its aroma.
- Add Spices: Stir in the minced chipotle chili, oregano, cumin, kosher salt, and freshly ground black pepper. Continue stirring continuously for 30 seconds to toast the spices and deepen their flavors.
- Deglaze and Combine Ingredients: Pour a splash of the vegetable stock into the pot to deglaze, scraping any browned bits off the bottom to incorporate flavor. Then add the bay leaf, remaining vegetable stock, red wine, and rinsed black beans. Stir well to combine all ingredients evenly.
- Simmer the Soup: Increase the heat to high and bring the soup to a low boil. Once boiling, reduce heat to maintain a gentle simmer and cook uncovered for 20 minutes, allowing the flavors to meld.
- Thicken the Soup: Using the back of a ladle or a large spoon, crush the soup by pressing down about 15 to 20 times to break some of the beans. This process thickens the soup and creates a more hearty texture.
- Finish and Serve: Remove the pot from the heat. Stir in the freshly squeezed lime juice to add brightness and acidity. Remove the bay leaf before serving.
Notes
- For a spicier soup, leave some seeds in the jalapeño or add extra chipotle chili.
- Use low-sodium vegetable stock to control the salt level in the soup.
- This soup can be blended partially or fully for a smoother texture if desired.
- Leftovers store well in the refrigerator for up to 3 days and freeze for up to 2 months.
- Garnish with fresh cilantro, sour cream, or avocado slices for added flavor.
