Best Black Bean And Chipotle Soup Recipes

SPICY CHIPOTLE BLACK BEAN, CHICKEN AND TOMATO SOUP

Steps:

• Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
• Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
• Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.

BLACK BEAN SOUP WITH CHIPOTLE AND TOASTED CUMIN SEED CRÈME FRAÎCHE

Steps:

• Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 hours. Transfer two cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste; we found we needed more salt. Ladle soup into bowls. Spoon dollop of toasted cumin seed cream (below) over each bowl and serve. **Toasted cumin seed crema Place the cumin in a small sauté pan over medium heat. Toast until lightly golden brown. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into the creme and season with salt and pepper, to taste. Do ahead: This soup keeps great in the fridge, and even thickens a bit. In a good way!

MOOSEWOOD BLACK BEAN AND CHIPOTLE SOUP

Steps:

• Warm the oil in a non-reactive soup pot.
• Sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent.
• Add the carrots and cumin and cook on medium heat, sitting often for a few minutes.
• Add the celery and peppers, lower the heat, cover, and cook for about 10 minutes. A.
• dd the beans chipotle, tomatoes, orange juice, and water, and simmer, covered for 20 minutes.
• If you're not using canned beans, add 1/2 cup of beans cooking liquid or additional water.
• If you like a thicker broth, you can blend one or two cups of the soup until pureed, and stir it back into the remaining soup.
• Top with optional sour cream and cilantro.

BLACK BEAN AND CHIPOTLE SOUP

Steps:

• Heat oil in a large heavy pot. Sauté leeks and garlic over low heat for 10 minutes. Add carrots and cumin and cook for a few minutes more. Add potatoes, celery, and peppers. Cover and simmer 10 minutes. Add beans, chipotle, tomatoes, orange juice, and water. Simmer covered 25 minutes. Serve soup with a dollop of sour cream and tortilla chips.