Welcome to flavor town. This comforting soup is a fusion of both Thai and Mexican cuisine (two of our absolute loves), requires ingredients you likely have on hand right now, and is made entirely in 1 pot.
It’s also versatile with options for both meat eaters and vegans. And we include plenty of serving options below. Let’s make soup!
It all starts with a base of onion, garlic, ginger, and serrano or jalapeño pepper. Sweet potato is added for texture and natural sweetness, which complements the heat of the pepper and spices beautifully.
Next, add fire roasted tomatoes with green chilies, broth, spices, coconut milk, pumpkin purée, black beans, and lime juice. Believe it or not, you’re almost there!
Simmer for a bit longer, season to taste with salt and more spices, and dinner is on the table!
Optionally, you can add some shredded chicken to the mix! Use our Shredded Mexican Chicken, or simply boil a chicken breast in water and shred before adding to the soup.
We opted for our Mexican-style chicken and it added a nice boost of flavor to the soup. Yet another way to put this dish to use!
We hope you LOVE this soup! It’s:
Quick & simple to make
Perfect for meal prep
& Seriously delicious
This would make the perfect soup to make on a chilly weeknight when you need dinner on the table fast. It’s perfect for feeding a crowd. Bulk it up by serving with rice or grains of choice. And make it a party with our Ginger Beer Margaritas.
What to serve with black bean soup
- Rice or Cauliflower Rice
- Mexican-Inspired Salad with Orange Lime Dressing
- Mexican-Inspired Pinwheels
- Our Go-To Guacamole
- Vegan Mexican 7-Layer Dip
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
1-Pot Pumpkin Black Bean Soup
- 1 8-ounce chicken breast (boneless, skinless, organic, and pasture-raised when possible) OR Shredded Mexican Chicken Breast
- 2 tsp avocado oil (or sub water)
- 1 ½ cups diced white or yellow onion (or sub shallot or red onion)
- 3 cloves garlic (minced)
- 1 tsp fresh minced ginger
- 1 medium jalapeño, minced (seeds and stem removed)
- 1 small sweet potato, diced (skin on)
- 1 15-ounce can diced fire roasted tomatoes with green chilies
- 1-2 cups vegetable or chicken broth
- 1 ½-2 tsp ground cumin
- 1 tsp chili powder (or add more to taste)
- 1/4 tsp ground coriander (optional)
- 1 14-oz can light coconut milk (or sub full fat for a creamier soup)
- 1 cup canned pumpkin pureé (or add more for more pronounced pumpkin flavor)
- 1 15-ounce can black beans, drained
- 2-3 Tbsp lime juice
- Sea salt to taste
- 3 cups chopped greens (optional // such as kale or spinach)
FOR SERVING optional
- Fresh cilantro
- Optional (if adding chicken): Fill a large saucepan with 4-6 cups water and bring to a boil. Add boneless, skinless chicken breast, cover, and cook for 15-20 minutes or until cooked through. Drain water and let sit to cool slightly. Using two forks (or a hand mixer), shred chicken. Alternatively, prepare 1 serving (as recipe is written) Mexican Shredded Chicken Breast and set aside.
- Heat a large pot (or Dutch oven) oven medium heat. Once hot, add oil and onion and sauté until translucent — about 4-5 minutes — stirring occasionally.
- Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant. Add diced sweet potato and sauté for 2-3 minutes.
- Add diced fire roasted tomatoes, broth (starting with lesser amount), cumin, chili powder, and coriander (optional) and bring to a low boil. Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 5-10 minutes).
- Add coconut milk, pumpkin purée, drained black beans, and cooked chicken (if using). For a soupier consistency, add more broth. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop.
- Add lime juice (starting with lesser amount). Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavor, or salt to taste.
- Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes).
- Serve as is, or with your favorite grain of choice. Optional: Garnish with chopped cilantro. Store cooled leftovers covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat in the microwave or on the stovetop until hot, adding more broth, water, or coconut milk to thin as needed.
*Loosely inspired by Gluten-Free Goddess.
*Nutrition information is calculated with 1 cup homemade broth, light coconut milk (vs. full fat), oil (vs. water), 1/4 tsp sea salt, and without optional ingredients.