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


Add to Grocery List

  • 3 can(s)
    black beans, low sodium
  • 1 box
    vegetable broth, low sodium (32 oz)
  • 1 medium
    yellow onion, chopped
  • 3
    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
  • 1
    lime, zest and 1/2 juice

How to Make Black Bean Molé Soup


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

Printable Recipe Card

About Black Bean Molé Soup

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

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