Black Bean Molé Soup

Cari Aiken


I love black bean soup, and I also love molé sauce, so I came up with a soup that incorporates both flavors.

You can adjust the heat level by the amount of chile powder you add.

If you've never had molé, you may think the addition of the cocoa powder is strange, but it adds a richness and depth to the flavor. And chocolate pairs nicely with chile.

Can be topped with crushed tortilla chips, cheese, onions or sour cream.

★★★★★ 1 vote
6 - 8
10 Min
1 Hr
Stove Top


3 can(s)
black beans, low sodium
1 box
vegetable broth, low sodium (32 oz)
1 medium
yellow onion, chopped
celery ribs, chopped
1/2 can(s)
diced, fire-roasted tomatoes
3 clove
garlic, minced or pressed
2 Tbsp
cocoa powder, unsweetened
1 Tbsp
olive oil
1 Tbsp
chipotle chile powder
1 tsp
lime, zest and 1/2 juice


1Heat olive oil over medium heat.
2Add onion and celery. Cook until tender and translucent, about 10 minutes.
3Add garlic. Cook until tender, about 3 minutes. (Be careful not to burn)
4Add beans, vegetable broth, tomatoes, cocoa powder, cumin, and chile powder. Bring to a boil.
5Add lime zest and lime juice, then let simmer for 20 – 30 minutes. Broth will thicken as it simmers.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy