Black Bean Soup with Roasted Poblano Chillies

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant black bean soup with roasted poblano chillies is a deeply flavoured vegetarian dish that brings a touch of Mexican warmth to the table. By charring the peppers and toasting dried chillies, you create a complex, smoky base that perfectly complements the creamy texture of the black beans. The addition of fire-roasted tomatoes adds a subtle sweetness, while a squeeze of fresh lime juice right before serving cuts through the richness for a perfectly balanced bowl.

Ideal for a nutritious midweek dinner or a weekend lunch, this soup is both comforting and heart-healthy. You can easily prepare the base up to two days in advance, making it a brilliant option for those who enjoy batch cooking. Garnish with salty feta or queso fresco and crunchy pumpkin seeds to add a delightful contrast in texture and flavour. Serve with warm corn tortillas or crusty bread for a complete, satisfying meal.

Ingredients for Black Bean Soup with Roasted Poblano Chillies

2 poblano chillies
2 tablespoons raw shelled pumpkin seeds (pepitas)
1 large dried pasilla or ancho chilli, stemmed, seeds removed
1 cucharada de aceite vegetal
1 cebolla mediana, picada en trozos grandes
4 garlic cloves, peeled, crushed
1 14.140g can fire-roasted or plain diced tomatoes
950ml de caldo de pollo bajo en sodio
Sal kosher
2 14.140g cans black beans, drained
80g crumbled queso fresco or feta
Cuñas de lima (para servir)

How to make Black Bean Soup with Roasted Poblano Chillies

Preheat grill. Grill poblano chillies on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop.

Meanwhile, toast seeds in a small dry skillet over medium-high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Toast pasilla chilli in same skillet until slightly darkened and pliable, about 1 minute; transfer to plate.

Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and pasilla chilli, and blend until smooth.

Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans and poblano chillies. Cook, stirring occasionally, until warmed through, about 5 minutes.

Serve soup topped with queso fresco and pumpkin seeds, and with lime wedges alongside.

Preparar con anticipación: La sopa se puede hacer con 2 días de antelación. Cubra y refrigere.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.