Black Bean Chipotle Soup Recipe

Black Bean Chipotle Soup Recipe Rating 5

“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.”

This recipe is:

Healthy

Diabetic Friendly

5
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • Email
[X]

Rate Black Bean Chipotle Soup Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Black Bean Chipotle Soup Recipe
  • Prep: 15 min. Cook: 30 min.
  • Yield: 8 Servings
15 30 45

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).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 cup soup with 2 tablespoons sauce equals 185 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 883 mg sodium, 29 g carbohydrate, 7 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1/2 fat.

Originally published as Black Bean Chipotle Soup in Light & Tasty February/March 2007, p54

Taste of Home

Featured Videos

  • Black Bean Soup

    Spicy and hearty, this black bean soup recipe makes for a perfect starter, or main course. Serve with Spanish rice and a chunk of crusty bread for a light lunch.

Mrs. Holiday

Enter your holiday recipe and audition video now and you could win $50,000 and become a Taste of Home ambassador!

Learn More >

Follow Us on Pinterest!

Did you know that Taste of Home is on Pinterest? Be sure to check out our boards for even more delicious inspiration.

Follow Us >

More Ways to get Taste of Home Recipes

Reviews for Black Bean Chipotle Soup (5)

Black Bean Chipotle Soup

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Nov. 01, 2011 by Abern

This is one of my FAAAAVORITE soups!! The flavor is OUTSTANDING!! I usually use a can of jalapeno tomatoes so it is pretty spicy. I'm adding shrimp to my next batch. The sour cream sauce is amazing as well. DEFINITELY should try this recipe!!!! I usually serve mine with rice.


Reviewed on Nov. 01, 2011 by Abern

THIS SOUP IS ONE OF MY FAAAAVORITES!!! THE FLAVOR IS OUTSTANDING AND THE RECIPE IS EASY TO MAKE. I SPICE IT UP A LITTLE EXTRA BY USING JALAPENO DICED TOMATOES. THE SOUR CREAM SAUCE IS AMAZING! I USUALLY SERVE IT WITH RICE. DEFINITELY WORTH TRYING!!! I'M GOING TO ADD SHRIMP TO MY NEXT BATCH OF SOUP! THIS IS DEFINITELY A KEEPER!


Reviewed on Oct. 22, 2011 by dminkus

I made this soup and loved it!! I added extra garlic, a little dried cilantro to the soup in addition to fresh, half a 16 oz bag of frozen corn, and a can of tomatoes with jalapenos. Very very good, also great with rice!


Reviewed on Apr. 18, 2010 by daisyshae99

This soup was fantastic! There were only a couple of changes I made- adding about 1 1/2 cups of frozen corn and upping the amount of chipotle pepper to suit our spicy loving tastes. I also cut the amount of sour cream in half while keeping the other ingredients in the sauce as written thinking a whole cup of sour cream sauce would be a bit too much. I was very wrong. The sauce was SO good! Definitely wished I had more. Won't make that mistake next time I make this healthy, fast to fix soup!


Reviewed on Jan. 24, 2010 by mjlouk

Spicy! Really good on a cold rainy day! It was spicy though - too spicy for the kids, but DH and I liked it!

 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT