Part chili, part soup, this chipotle beef & black bean soup is the kind of cozy, satisfying dinner you’ll want on repeat. It’s hearty, packed with protein, and perfect for make-ahead meals, without feeling heavy.
I load it up with sweet potatoes, corn, black beans, green chiles, and lots of warming spices, then finish it with ground beef and beef bone broth for a high-protein boost that keeps you full & satisfied. Top it with crushed tortilla chips, fresh cilantro, and a squeeze of lime, and you’ve got the ultimate comforting winter dinner that also works for busy weeknights. I’m telling you, you’re going to love it!
Why You’ll Love This Chipotle Beef & Black Bean Soup
This soup seriously checks all the boxes: high protein, gluten free, dairy free, and freezer friendly.
Ground beef and bone broth add staying power, while black beans bring fiber to support digestion and steady energy. Sweet potatoes contribute complex carbs and beta carotene (a powerful antioxidant, great for immune function), and the blend of chipotle chili powder, cumin, and smoked paprika gives this soup that smoky, slightly spicy flavor that tastes like it simmered all day (even though it didn’t!).
It’s a true one-pot soup that’s easy enough for a weeknight but flavorful enough to serve to guests. If you’re like me, any meal that’s easy, healthy and delish is such a winner.
A Healthy, Freezer-Friendly Dinner for Busy Weeks
Ok, but let’s also discuss how this healthy beef and black bean soup is ideal for meal prep and make-ahead lunches. Gotta love the versatility!
It reheats and freezes well, and gets even better as the flavors sit. Whether you’re looking for a high protein soup, an easy dinner soup, or a cozy recipe to stock your freezer, this one delivers.
Serve it on its own or alongside a simple salad, and don’t forget the toppings — they take it from good to really good. Hope you love it! Let me know what you think in the comment section below.
Ingredients You’ll Need:
- Extra virgin olive oil
- Diced yellow onion (about ½ a large onion)
- Red bell pepper
- Jalapeño
- Lean (90/10) ground beef
- Garlic cloves
- Kosher salt
- Chipotle chili powder
- Chili powder
- Ground cumin
- Smoked paprika
- Dried oregano
- Tomato paste
- Pickled jalapeño brine (optional)
- Can of fire-roasted tomatoes
- Canned black beans
- Can of mild green chiles
- Beef bone broth (I like Kettle & Fire)
- Sweet Potato
- Fire-roasted corn
- Fresh cilantro
- Freshly squeezed lime juice
How To Make Chipotle Beef & Black Bean Soup
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
- Brown the beef and veggies.
Heat olive oil in a large Dutch oven, then add the onion, bell pepper, jalapeño, and ground beef. Cook until the beef is browned and the veggies are softened. Drain off excess grease if needed. - Toast the spices.
Reduce the heat to medium and stir in the garlic, salt, chipotle chili powder, chili powder, cumin, smoked paprika, and oregano. Cook for about 1 minute, just until fragrant. - Build the soup base.
Add the tomato paste and let it melt into the beef mixture. Stir in the jalapeño brine (if using), fire-roasted tomatoes, black beans, green chiles, bone broth, and sweet potatoes. - Simmer until tender.
Bring the soup to a boil, then lower the heat and simmer, covered, until the sweet potatoes are fork-tender. - Finish with fresh flavor.
Uncover and stir in the corn and fresh cilantro. Cook until warmed through, then finish with fresh lime juice. - Serve and enjoy.
Spoon into bowls and top with Greek yogurt, cilantro, crushed tortilla chips, diced onions, or extra lime. - Cool and store.
Let the soup cool completely before storing in the fridge for 4–5 days or freezing for up to 3 months.
Recipe Substitutions & Questions
Here are a few easy substitutions and swaps to help you customize this Chipotle Beef & Black Bean Soup based on what you have on hand or your dietary needs.
- Ground beef: Swap with ground turkey or ground chicken for a leaner option; use ground bison for a similar flavor with slightly less fat.
- Black beans: Pinto beans or kidney beans work well if that’s what you have on hand.
- Sweet potatoes: Sub in butternut squash or Yukon gold potatoes for a similar texture and natural sweetness.
- Beef bone broth: Use regular beef broth, chicken broth, or vegetable broth if preferred.
- Chipotle chili powder: Replace with smoked paprika plus a pinch of cayenne for smokiness and heat.
- Fresh jalapeño: Use canned green chiles only, or add a pinch of red pepper flakes for heat.
- Pickled jalapeño brine (optional): Apple cider vinegar or white vinegar can be used for a similar tang.
- Fire-roasted corn: Regular frozen or canned corn works just fine.
- Cilantro: Swap with green onions if you’re not a cilantro fan.
- Toppings: Greek yogurt can be replaced with sour cream or a dairy-free yogurt; crushed tortilla chips can be swapped for tortilla strips or avocado slices.
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Is chipotle beef & black bean soup spicy?
This chipotle beef & black bean soup has a mild-to-moderate heat level, thanks to the chipotle chili powder and jalapeño. The spice is more smoky than fiery, but it’s easy to adjust — use less chipotle chili powder for a milder soup, or add extra for more heat.
Can I make this chipotle beef & black bean soup vegetarian or meat-free?
Yes! You can swap the ground beef for extra black beans, lentils, or a plant-based ground “beef” alternative. Using vegetable broth instead of beef bone broth keeps it vegetarian while still keeping the soup hearty and flavorful. Add extra spices or a dash of smoked paprika to maintain that smoky depth.
More Healthy, High-Protein Soup Recipes
- Beef Meatball Soup
- Lasagna Soup (High-Protein!)
- Hearty Paleo Chili
- Shredded Chicken Verde Bone Broth Soup
- Sausage, White Bean & Kale Soup
Chipotle Beef & Black Bean Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup diced yellow onion (about ½ a large onion)
- 1 red bell pepper, diced
- 1 jalapeño, seeded and diced
- 1 lb. lean (90/10) ground beef
- 3 cloves garlic, minced
- 1 ½ teaspoons kosher salt
- 1-2 teaspoons chipotle chili powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 tablespoon pickled jalapeño brine, (optional)
- 1 (14.5 oz.) can fire-roasted tomatoes
- 1 (14 oz.) can black beans, drained and rinsed
- 1 (4 oz.) can mild green chiles
- 2 ½ cups beef bone broth, (I like Kettle & Fire)
- 1 cup peeled and diced sweet potato (about 1 medium)
- 1 cup thawed fire-roasted corn
- ½ cup chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice
Instructions
- In a large stockpot or large Dutch oven, heat the olive oil over medium-high heat.
- Once hot, add the onion, bell pepper, jalapeño, and beef. Cook, stirring occasionally, until the veggies are tender and the beef is browned, about 8 to 9 minutes total. If there is a good amount of juice and grease in the pan, drain it off, leaving about 2 tablespoons of grease in the pan.
- Reduce the heat to medium. Add the garlic and season with salt, chipotle chili powder, regular chili powder, cumin, paprika, and oregano. Stir to combine and let the spices toast, about 1 minute.
- Add in the tomato paste, and cook for about 2 minutes, letting the tomato paste melt into the meat and veggies. Add the pickled jalapeño brine (if using), fire-roasted tomatoes, black beans, green chiles, bone broth, and the sweet potato.
- Bring to a boil, reduce the heat to medium-low, and simmer, covered, for 22 to 25 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
- Remove the lid and add the frozen corn and cilantro. Stir to combine and cook until the corn is warmed through. Finish with fresh lime juice.
- Spoon into bowls and top with desired toppings such as Greek yogurt, goat cheddar, cilantro, diced onions, crushed chips, etc. Enjoy!
To Store:
- Store leftover soup in an airtight container in the refrigerator for up to 4–5 days.
- To freeze, let the soup cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Notes
- Ground beef: Swap with ground turkey or ground chicken for a leaner option; use ground bison for a similar flavor with slightly less fat.
- Black beans: Pinto beans or kidney beans work well if that’s what you have on hand.
- Sweet potatoes: Sub in butternut squash or Yukon gold potatoes for a similar texture and natural sweetness.
- Beef bone broth: Use regular beef broth, chicken broth, or vegetable broth if preferred.
- Chipotle chili powder: Replace with smoked paprika plus a pinch of cayenne for smokiness and heat.
- Fresh jalapeño: Use canned green chiles only, or add a pinch of red pepper flakes for heat.
- Pickled jalapeño brine (optional): Apple cider vinegar or white vinegar can be used for a similar tang.
- Fire-roasted corn: Regular frozen or canned corn works just fine.
- Cilantro: Swap with green onions if you’re not a cilantro fan.
- Toppings: Greek yogurt can be replaced with sour cream or a dairy-free yogurt; crushed tortilla chips can be swapped for tortilla strips or avocado slices.
