New Mexico Black Bean Soup

Diane Friederich


One of the first real vacations I ever had was to the state of New Mexico. There, I traveled the corners and discovered the cuisine. I loved all of the new flavors that I was introduced to. Since then, I've made some fantastic recipes that were inspired by the memories of that vacation and shared with the people I love. This full-flavored, smoky, spicy soup is one to keep, and I hope it will take you to New Mexico, even if you've never been there!


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30 Min
40 Min
Stove Top


  • 1 lb
    bacon, cooked and crumbled
  • 3 large
    jalapeno peppers (can be prepared ahead, see step 1)
  • 1/2 small
    vidalia onion, peeled and chopped
  • 1 large
    celery stalk with leaves, chopped
  • 3 small
    sweet mini tri colored peppers
  • 2 clove
    garlic, minced
  • 2 large
    roma tomatoes, seeded and diced
  • 2 c
    chicken broth
  • 1 can(s)
    (15 oz) fire-roasted crushed tomatoes
  • 1/4 c
  • 2 tsp
    reduced sodium worcestershire sauce
  • 3/4 tsp
    ground cumin
  • 1 tsp
    hot new mexico green chile powder (or 3 canned whole chopped green chiles)
  • 1/2 tsp
    mexican oregano
  • 1 small
    fresh yellow (uncooked) corn tortilla, finely cut/shredded
  • 2 can(s)
    (15 oz.) black beans, drained not rinsed
  • 1 can(s)
    drained nibblets sweet corn (or fresh cut corn from cob, with milk from cob)
  • 1 bunch
    cilantro, fresh (chopped)
  • 1 small
    lime, cut in half (for juicing at end of cooking)

How to Make New Mexico Black Bean Soup


  1. Char jalapeno chiles on stovetop, barbecue or broiler until blackened. Quickly store in a tight paper bag to steam. These should be ready to peel in 10 minutes. Peel off blackened, blistered skin of pepper. Jalapeno chiles can be made ahead the preceeding day.
  2. Using a large dutch oven, spray bottom lightly with cooking spray.
  3. Saute' onion, celery, sweet chopped tri-color mini peppers, & minced garlic in pan until just soft.
  4. Add cooked bacon, chopped roma tomatoes, broth, crushed tomatoes, ketchup and worcestershire sauce.
  5. Stir in spices & chile: cumin, chiles (jalapeno & green), and oregano.
  6. Gently stir in beans, finely shredded tortilla, and corn.
  7. Simmer for 30 minutes.
  8. After the first 15 minutes of simmering, stir in chopped cilantro and continue for 15 minutes.
  9. Squeeze fresh lime juice into pot (or bowl) just before serving.
  10. Serve warm. Can be served chunky, or if desired, pureed to smooth texture. Garnish: sour cream, shredded cheese, chives and/or more cilantro if desired.

Printable Recipe Card

About New Mexico Black Bean Soup

Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Dietary Needs: Dairy Free Soy Free
Other Tag: Quick & Easy

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