BLACK BEAN CHIPOTLE SOUP
I am a vegetarian, but the rest of my family is not. But they prefer this soup to a traditional meaty chili because it's packed with so much flavor.-Janice Schneider, Parkville, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts, 1 cup sauce).
Number Of Ingredients 20
Steps:
- In a large saucepan coated with cooking spray, saute onion and garlic in oil until tender. Add the beans, broth, tomatoes, chipotle pepper, bay leaves and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Meanwhile, in a blender, combine the sour cream, green onion tops, garlic, salt and adobo sauce; cover and process until blended. , Discard bay leaves from soup. Top each serving with sauce and sprinkle with cilantro.
Nutrition Facts : Calories 185 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 883mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges
SPICY CHIPOTLE BLACK BEAN, CHICKEN AND TOMATO SOUP
This recipe originally came from Cooking Light. I changed it up a little by using black beans. It is so deliciously spicy and quick and easy to make. Also good served over hot brown rice and sprinkled with cheese. Enjoy!
Provided by TexasToast R
Categories Black Beans
Time 17m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 8
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 CHILES
Categories Soup/Stew Bean Sauté Low Fat Vegetarian Yogurt Bell Pepper Healthy Cilantro Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 15
Steps:
- Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 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 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
- Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
- *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.
STUPENDOUS CHIPOTLE BLACK BEAN SOUP
Eating black bean soup all my life with my Guatemalan mother, this is the very best recipe that we have put together over the years. It cannot be beat! Serve with a dollop of sour cream and some fresh cilantro leaves, or for some crunch, some crumbled tortilla chips on top.
Provided by SouthAfricanSweetie
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Mix hot water and chicken stock concentrate in a bowl until dissolved; pour into a blender. Add 1 can black beans, chipotle pepper, and adobo sauce; puree until smooth.
- Place bacon in a large pot and cook over medium heat, turning occasionally, until crispy, 5 to 8 minutes. Transfer bacon to a plate lined with paper towels using a slotted spoon, reserving grease in the pot.
- Stir onion, green bell pepper, and red bell pepper into the bacon grease in the pot; cook until soft, about 10 minutes. Add garlic, cumin, and black pepper; cook until fragrant, 30 to 45 seconds.
- Stir black bean puree into the pot. Add remaining 2 cans black beans, bacon, diced tomatoes, and cilantro; bring to a boil. Simmer soup, stirring occasionally, until flavors combine, 20 to 30 minutes.
Nutrition Facts : Calories 461.8 calories, Carbohydrate 66.3 g, Cholesterol 21 mg, Fat 9.4 g, Fiber 25.1 g, Protein 28.8 g, SaturatedFat 2.9 g, Sodium 2259.6 mg, Sugar 6.4 g
CHIPOTLE-BLACK BEAN SOUP
One of my favorites. I sometimes use four cans of black beans in place of the dried, and all chicken broth without the water. I also like to puree the whole batch with my hand blender, but that's just personal preference. This is a very forgiving soup, so just do what you like!
Provided by hepcat1
Categories Lunch/Snacks
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare soup, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.
- Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 2 minutes or until tender. Add garlic; sauté 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth; bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft.
- Place 1 cup of soup in a blender; process until smooth. Return to pan. Stir in pepper and tomatoes; cook until thoroughly heated.
- Ladle soup into each of 4 bowls; top with yogurt and cheese.
Nutrition Facts : Calories 265.1, Fat 5.1, SaturatedFat 2.1, Cholesterol 8, Sodium 520.5, Carbohydrate 40.1, Fiber 7.8, Sugar 4.7, Protein 17.4
CHIPOTLE TEASED BLACK BEAN PUMPKIN SOUP
Steps:
- 1. In a heavy, 2-quart saucepan, combine the beans, broth, onion, chile, and pumpkin; bring to a simmer and cook for about 10 minutes, or until the onion softens. 2. Transfer the mixture to a blender or food processor and whirl until thick and smooth. Return to the pan and add 1 teaspoon of the cumin; taste to determine of you desire the remaining cumin or salt. 3. Serve in bowls. If desired, garnish with a squeeze of lime, a dollop of sour cream, and a sprig of cilantro.
BLACK BEAN CHICKEN CHIPOTLE SOUP
Authentic Mexican flavor and very easy to make. Has been a favorite of friends and family. I serve with corn bread or corn muffins. (You can substitute chicken with stew beef.)
Provided by Leilani Waller
Categories Bean Soups
Time 8h20m
Number Of Ingredients 9
Steps:
- 1. shred meat from bone and skin of entire half of whole roasted chicken
- 2. place olive oil in saute pan and saute onion until soft, add garlic and saute several more min.
- 3. In crock pot put entire can of chipolte and adobo. Put in juice of two cans corn and rinse chipotles and remove all but one if you don't like very spicy. Add more to your liking. More chipoltes mean more heat. I serve the left over chipoltes on the table for folks who want more heat
- 4. add the corn, unrinsed black beans, sauted onion/garlic and shredded chicken to crock pot. Stir and cook on low for 6 to 8 hours.
- 5. In side dishes have sour cream, shredded cheese, fresh chopped cilantro, to top soup to your liking.
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
Make and share this Moosewood Black Bean and Chipotle Soup recipe from Food.com.
Provided by leeners82
Categories Black Beans
Time 40m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 502.5, Fat 15.4, SaturatedFat 2.3, Sodium 71, Carbohydrate 73.8, Fiber 23.4, Sugar 12.3, Protein 21.8
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.
CHIPOTLE BLACK BEAN SOUP WITH LIME-PICKLED ONIONS
Use storecupboard pulses in this healthy, Mexican-inspired soup - freshen it up with sweet onions, coriander and soured cream
Provided by Jennifer Joyce
Categories Lunch, Soup
Time 35m
Number Of Ingredients 12
Steps:
- To make the lime-pickled onions, combine ½ the lime juice and ½ the onions in a small bowl, and season. Leave to pickle for 30 mins.
- Meanwhile, heat the olive oil in a saucepan over a medium-high heat. Add the garlic and remaining onions, and season. Cook for 8 mins or until the onions are translucent. Add the spices and chipotle purée, cook for 1 min, then add the beans, stock and remaining lime juice. Simmer for 15 mins, then purée in a blender.
- Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.
Nutrition Facts : Calories 190 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
BLACK BEAN SOUP WITH CHIPOTLE CHILES
Make and share this Black Bean Soup With Chipotle Chiles recipe from Food.com.
Provided by roxy_froggy25
Time 7h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 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 6 hours.
- Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
- Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
- *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.
Nutrition Facts : Calories 339.7, Fat 3.9, SaturatedFat 0.7, Cholesterol 0.8, Sodium 826.1, Carbohydrate 58.9, Fiber 13.3, Sugar 8.3, Protein 20.1
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