Chipotle Beef & Black Bean Soup
This cozy, chipotle beef & black bean soup is part chili, part soup, and packed with protein. Sweet potatoes, corn, black beans, and green chiles add fiber, flavor, and nutrients, while ground beef and bone broth keep it hearty and satisfying. Perfect for weeknight dinners, meal prep, or freezer-friendly meals, and easy to top with crushed tortilla chips, fresh cilantro, and a squeeze of lime.
Servings 4 - 6
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
Recipe Swaps & Substitutions:
- 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.