Best Stupendous Chipotle Black Bean Soup Recipes

CHIPOTLE BLACK BEAN SOUP

Chipotle Black Bean Soup image

A budget-friendly, delicious vegetarian version that gets a little kick from the adobo-style chipotle chiles. It is thick with whole black beans but has a smooth texture to the broth from smashed some of the beans.

Provided by Pat Nyswonger

Time 2h20m2S

Number Of Ingredients 19

Ingredients

1 can (7 oz.) chipotle chiles in adobo sauce
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
1 red bell pepper, diced -divided
2 jalapeño peppers, seeded and chopped
4 garlic cloves, grated or minced
1/2 cup red wine
1 pound dry black beens, sorted and rinsed, (no need to soak)
2 quarts vegetable broth
1 tablespoon dried Mexican herb seasoning mix
2 bay leaves
1 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons chopped fresh oregano
Reserved chopped red bell pepper
2 green onions, green parts only, sliced
Lime wedges
Fried corn tortilla strips

Steps:

Purée the can of chipotle chiles and their sauce in a blender or mini-food processor. Transfer the puree to a small dish and reserve.
In a Dutch oven or heavy bottomed large pot, heat the oil over medium heat and when it is hot add the carrots, onions, 3/4 of the bell pepper and the jalapeño peppers. Sauté until the onions are soft, about 5 minutes; then stir in the garlic and cook an additional 30 seconds.
Pour in the red wine and boil for 1-2 minutes to burn off the alcohol. Add 1 tablespoon of the reserved puréed chipotle mixture and stir in the black beans, vegetable broth, seasoning mix, bay leaves, salt and pepper. Increase the heat and boil for 10 minutes; then reduce the heat to low and simmer, partly covered, for 1-1/2 hours, stirring occasionally until the beans are soft but not mushy. Add additional chicken broth or water as needed for a soupy consistency.
Remove 2 cups of the beans and pulse in the food processor or use an immersion blender. Add the mix back into the soup and stir to combine. Taste and add additional puréed chipotle chiles according to your personal preference.
Ladle soup into serving bowls and garnish with the remaining red pepper bits, sliced green onion, lime wedges and crispy corn tortilla strips.

Nutrition Facts : Calories 74 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 799 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

BLACK BEAN SOUP WITH CHIPOTLE CHILES

Black Bean Soup with Chipotle Chiles image

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

Ingredients

1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped canned chipotle chiles*
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

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.