Black Bean-Chipotle Soup
Recipe: #22973
February 27, 2016
Categories: Beans, Black Beans, Onions, Peppers, Mexican, Gluten-Free, No Eggs, Non-Dairy, Fresh Tomatoes, Kosher Meat, more
"This is out of one of my "My Magazine". This soup is an ideal short-notice supper thanks to canned beans and a chipotle chile. A last-minute infusion of lime juice and cilantro adds bright, fresh flavor."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (190.6 g)
- Calories 337.8
- Total Fat - 6.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 45.5 mg
- Sodium - 42.4 mg
- Total Carbohydrate - 53.3 g
- Dietary Fiber - 13.9 g
- Sugars - 6.8 g
- Protein - 19.2 g
- Calcium - 108 mg
- Iron - 4.7 mg
- Vitamin C - 50.1 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
In a blender, combine 1 can of black beans, 2 cups of chicken stock, the chipotle chile and adobo sauce, and set aside.
Step 2
In a large pot over medium-high heat, combine the olive oil, onion and peppers; cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
Step 3
Add the garlic and cumin, and cook just until fragrant, about 1 minute.
Step 4
Add the remaining 2 cups of chicken stock, the reserved black bean puree and the remaining 2 cans of black beans.
Step 5
Bring to a boil, reduce to a simmer and cook, covered, about 15 minutes, stirring occasionally.
Step 6
Remove from heat, stir in the lime juice, tomato and cilantro.
Step 7
Season to taste with salt and pepper, and serve immediately, refrigerating any leftovers
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use low-sodium chicken stock and black beans for a healthier soup.
- If you can't find chipotle chiles in adobo sauce, you can substitute smoked paprika for a similar smoky flavor.
- Substitute the chicken stock for vegetable stock - this will make the soup vegan-friendly and provide a healthier, plant-based option for those looking for a meatless meal.
- Substitute the chipotle chile in adobo sauce for a jalapeno pepper - this will reduce the heat of the soup and make it more accessible to those who are sensitive to spicy food.
Vegetarian Version Replace the chicken stock with vegetable stock and omit the chipotle chile and adobo sauce. Instead, add 1 teaspoon of chili powder, 1/4 teaspoon of smoked paprika, and 1/4 teaspoon of garlic powder.
Mexican Street Corn Salad: This creamy, crunchy, and spicy salad is the perfect accompaniment to the Black Bean-Chipotle Soup. It adds a cool, creamy contrast to the spicy soup, and the combination of flavors makes it an ideal side dish.
Queso Fresco-Stuffed Poblano Peppers: These peppers are a great way to add a bit of heat to the meal. Stuffed with queso fresco, they provide a creamy texture and a hint of spice that pairs perfectly with the Mexican Street Corn Salad and the Black Bean-Chipotle Soup. They also add a pop of color to the plate, making it a visually appealing side dish.
FAQ
Q: What kind of beans should I use for this recipe?
A: This recipe calls for 3 cans of black beans, preferably low-sodium. Make sure to drain and rinse the beans before using them.
Q: How much onion should I use?
A: This recipe calls for 1/2 cup of diced onion. You can adjust the amount to your taste.
2 Reviews
You'll Also Love
Fun facts:
FUN FACT 1: Chipotle chiles are a type of smoked jalapeño pepper, originating in Mexico. This popular ingredient has been used in Mexican cuisine for centuries and is now widely used in many dishes, such as this black bean-chipotle soup.
FUN FACT 2: Celebrity chef Gordon Ramsay is a fan of this black bean-chipotle soup. He has often been seen preparing this dish on his television show, and has even featured it on his restaurant menus.