MEXICAN BLACK BEAN AND QUINOA CHIPOTLE SOUP
This Mexican Black Bean and Quinoa Chipotle Soup delivers bold, smoky flavour and nutrient-rich comfort in a single bowl. Made with hearty black beans, fluffy cooked quinoa and warming chipotle chilli powder, it’s the perfect balance of fibre, protein and spice. A spoonful of chopped tomato adds freshness, while the broth brings it all together with a satisfying warmth. Whether you’re short on time or craving a wholesome lunch, this one-pot wonder is fast, filling and fuss-free. It’s a naturally vegan and gluten-free dish that makes an excellent addition to weekly meal plans or post-workout recovery meals. This Mexican Black Bean and Quinoa Chipotle Soup satisfies cravings while keeping your goals in mind, which is made with vibrant spices and nourishing ingredients. Serve it hot with a sprinkle of fresh coriander or avocado slices for added flair and texture.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer
OCCASION/HOLIDAY
Cinco De Mayo, Fall, Potluck, Family Reunion, Picnic, Spring, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Vegan, Low Fat, Wheat / Gluten-Free, Low/ No Sugar, Quick & Easy
DISH TYPE
Soup / Stew
INGREDIENTS
- 43 grams | 1.52 ounces | ¼ cup cooked black beans
- 43 grams | 1.52 ounces | ¼ cup cooked quinoa
- 240 milliliters | 8.12 fluid ounces | 1 cup broth
- 5 grams | 0.02 ounces | ¼ teaspoon chipotle chilli powder
- 15 grams | 0.53 ounces | 1 tablespoon chopped tomato
FULL NUTRITIONAL INFORMATION
- Calories: 192 kilocalories
- Fat: 1.4 grams
- Saturated Fat: 0.2 grams
- Carbohydrate: 35.0 grams
- Sugar: 2.6 grams
- Fibre: 8.6 grams
- Sodium: 540 milligrams
- Protein: 9.8 grams
- Calcium: 70 milligrams
- Potassium: 640 milligrams
- Iron: 3.0 milligrams
PREPARATION
These steps are followed for the preparation of Mexican Black Bean and Quinoa Chipotle Soup:
- Warm The Broth: Add vegetable broth to a medium saucepan over medium heat. Please bring it to a gentle simmer.
- Add Spice: Stir in the chipotle chilli powder and mix thoroughly to infuse the broth.
- Incorporate Beans And Quinoa: Add the cooked black beans and quinoa, stirring to combine evenly. Let it simmer for 5 to 6 minutes.
- Add Tomato: Stir in chopped tomato and simmer for an additional 2 to 3 minutes, allowing the flavours to meld.
- Serve: Pour into a bowl and enjoy hot. Garnish with fresh coriander, avocado or lime wedges if desired.
PREPARATION TIME
5 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for Mexican Black Bean and Quinoa Chipotle Soup:
- Use Pre-Cooked Ingredients: Having pre-cooked black beans and quinoa on hand cuts preparation time dramatically.
- Spice Control: Adjust Chipotle chilli to taste for milder or spicier results.
- Fresh Garnish: Brighten flavour with a splash of lime or chopped coriander just before serving.
- Add Texture: Top with crushed tortilla chips for a satisfying crunch.
- Storage Tip: Double the recipe and store portions for grab-and-go weekday meals.
VARIATIONS
- Add Vegetables: Include diced bell pepper, corn or chopped courgette for more bulk and nutrients.
- Creamy Version: Stir in a tablespoon of cashew cream or coconut milk before serving.
- Protein Boost: Add cubes of tofu or tempeh for an even higher protein meal.
- Smoky Twist: Use smoked paprika alongside chipotle for deeper flavour.
- Hearty Version: Stir in a spoonful of tomato paste and simmer longer for a stew-like consistency.
PREPPING AND STORAGE
- Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze in individual portions for up to 1 month.
