Spicy Black Bean and Beer Soup

July 19, 2011 § Leave a comment

Soup is one of my all time favorite comfort foods. Hot or cold weather, I can turn to a good bowl of soup to help me unwind from a crazy day.

Over the years, I have made a several variations of black bean soup, but I keep tweaking the recipe to find the right balance of ingredients. This combination of black beans and beer is so tasty. When you take a bite first you get the tang of the beer and then the smoothness of the black beans and onions. And at the end, you get a touch of heat from the jalapeno and chipotle. It’s goodness in a bowl!

So, where’s the picture of the final product? This soup is definitely not the belle of the ball when it comes to culinary beauty. But don’t let the look fool you. The taste will make up for its lack of visual appeal.


2 tablespoons olive oil
2 cups cooked shredded chicken
1/2 onion, finely chopped
3 cloves garlic, minced
1/2 jalapeno, seeded and diced
3 (15-ounce) cans black beans, drained and rinsed
1 canned chipotle chile plus 1 tablespoon adobo sauce
4 cups beer (a pale ale is best)

Heat the olive oil in a large pot over medium-high heat. Add the chicken, onions, garlic and jalapeno and saute until tender, about 4 minutes. Add the black beans, chipotle pepper, adobo sauce and beer and bring to a boil. Cover, reduce heat to low and simmer for 2 hours so all the flavors can marry together.

Now, you have a few options. I like my soup a little more brothy, so I thickened it slightly with a slurry of flour and water, but left the broth mostly intact. If you like less broth, you can make it creamier by blending half of the soup and stirring it into the other half. This will reduce the broth, bit still give the soup some texture with the beans and chicken.

Recipe adapted from The Neelys on Food Network

Did you know?
Black beans are a great source of protein, vitamins and minerals. They are also high in protein, providing 15 grams in a one cup serving, and rich in antioxidants.


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