Black Bean Soup with Coconut Milk

Black Bean Soup with Coconut Milk

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Black Bean Soup with Coconut Milk

You’ve seen one, you’ve seen a million.  There is nothing all that unique about this Black Bean Soup, with one exception: Light Coconut Milk.

Coconut Milk is my new best friend and I’m going to start stocking it, from here on out.  Any time I want that creamy texture that you can get from cream, I’ll head to the back pantry for a can of this awesome stuff.

I imagine the full fat version is even better but, between you and me, I don’t really need the calories.

For the super healthy strips, just do the following.

Line a rimmed baking sheet with a silicone mat.

Preheat your oven to 350°.

Spray both sides of a corn tortilla with canola spray.

Cut into strips and lay out on the baking sheet, without overlapping.

Bake for 7 minutes, turn strips over (this is a pain, but at least the silicone mat doesn’t really heat up, so your fingers should be fine) and put back into the oven for 5 to 7 minutes, until they are the right crispiness.

Please note: I used yellow tortillas for these, not the delicate little white tortillas.  The white ones may not take as long to crisp up.

If you don’t have any silicone mats, I highly recommend them.  These are the ones I ordered from Amazon.

They save you a ton of clean-up.  They are also great for lining a cookie sheet before placing your freezer bag full of leftover soup in the freezer.

Black Bean Soup

4 cans black beans, drained and rinsed

8 to 16 ounces salsa

1 small sweet onion, chopped

1 teaspoon garlic, chopped

1 to 2 Tablespoons light olive oil or canola oil

1 teaspoon cumin

½ teaspoon chili flakes

1 to 2 cups chicken broth

½ to 1 can coconut milk

Kosher salt and freshly ground black pepper


Sliced avocado

Shredded Mexican cheese or Queso Fresco

Greek yogurt or sour cream

Sliced green onions

Chopped cilantro

Tortilla Chips or strips

Black Bean Soup with Coconut Milk and Mexican Salad Dressing

Heat a small skillet on medium-low heat, add canola oil and slowly cook chopped onion.  When the onion is soft, add garlic and stir for about 30 seconds.  Remove from heat.

In a food processor, puree black beans with salsa.

Add 1 cup chicken broth and coconut milk.  Process until smooth.

Add cumin, chili flakes, and salt and pepper and continue to process until well blended.  Taste to adjust seasonings.

Keep adding more liquid, until you get the consistency you like.  If you have kids, you may want to keep this fairly thick and use it as a dip for the chips/strips.  Kids do love to dip finger foods and this is a good way to get them used to the flavor of black beans.

Transfer soup to a large pan and heat on the stove.  Or you can transfer it to a large bowl, cover and microwave until heated through.

I wanted to find a salad dressing that didn’t contain loads of mayonnaise and/or sour cream.  It wasn’t that easy!  You could always add a mashed avocado to your salad dressing, and I’ve done this in the past.  I had avocados, but sadly, they weren’t ripe.  Instead, I added half a can of – you guessed it – light coconut milk.

It was pretty good and very healthy!

Mexican Salad Dressing

1 Tablespoon white wine vinegar

¼ cup light olive oil or canola oil

1 teaspoon ground cumin

¼ teaspoon chopped garlic

½ can coconut milk, optional

Kosher salt

Freshly ground black pepper

Chopped cilantro, optional

Whisk together the ingredients until emulsified.

Black Bean Soup with Coconut Milk and Mexican Salad Dressing





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