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Spicy Black Bean Soup



  • Non-stick cooking spray
  • 1 medium uncooked onion, finely chopped
  • 4 cloves garlic, minced
  • 45 oz canned black beans, drained and divided (three 15 oz cans)
  • 1/2 tsp red pepper flakes, or to taste
  • 1 tsp ground cumin
  • 14 1/2 oz fat free chicken broth, or vegetable broth
  • 10 oz canned tomatoes with green chilies
  • 11 oz canned yellow corn, drained


  1. Coat the bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
  2. Place two cans of drained beans in a blender; add sautéed onion mixture, red pepper flakes and cumin. Add some of the broth to help puree. Cover and blend on high until smooth, about 30 seconds, then add back to the stockpot.
  3. Stir the third can of beans (do not puree), tomatoes and green chilies, remaining broth, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes.

Audra Cisna

I started at IBC in July as a registered dietitian at the Champaign location and I’m excited to have the blog up and running! I’ve had many patients tell me how much they used to enjoy having the monthly newsletter with recipes, weight loss tips, and general nutrition information. This page is taking the place of the newsletter. I hope you find it useful in your weight loss journey. Please feel free to comment and respond to posts or ask me questions on here!