Black Bean Chipotle Soup
Light & Tasty
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“I am a vegetarian, but the rest of my family is not,” confides Janice Schneider from Parkville, Missouri. “But they prefer this soup to a traditional meaty chili because it’s packed with so much flavor.”
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep: 15 min. Cook: 30 min.
Ingredients:
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon canola oil
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 cans (14-1/2 ounces each) vegetable broth
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon chopped chipotle pepper in adobo sauce
- 2 bay leaves
- 1 tablespoon minced fresh cilantro
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- SAUCE:
- 1 cup (8 ounces) reduced-fat sour cream
- 2 green onion tops, chopped
- 1 garlic clove, peeled
- 1/8 teaspoon salt
- 1/8 teaspoon adobo sauce
- 1 tablespoon minced fresh cilantro
Directions:
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. Yield: 8 servings (2 quarts, 1 cup sauce).