Step 1

Heat a large pot or Dutch oven over medium heat. Once hot, add the oil, onion, and bell pepper and cook, stirring occasionally, until softened, about 4-5 minutes.

Step 2

Add the garlic, smoked paprika, cumin, and salt, and cook for 1 minute, until fragrant.

Step 3

Add the broth (or water), tomatoes, chipotle peppers, adobo sauce, and drained black beans and stir well. Bring to a gentle boil, then reduce heat slightly and allow to cook uncovered at a gentle boil for 20-25 minutes, stirring occasionally, until thickened.

Step 4

Taste and adjust as needed, adding more salt for overall flavor, adobo sauce for smokiness, or chopped chipotle peppers for heat.

Step 5

Serve warm topped with cashew cream (or jalapeño cashew sauce), tortilla chips or strips (see notes), diced avocado, and/or cilantro (all optional). It's also amazing in our Smoky Black Bean & Quinoa Chili Bowl.

Step 6

Store leftovers separately in the refrigerator for up to 3-4 days. The soup will keep in the freezer for up to 1 month.