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Black Bean Chipotle Soup Recipe

“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

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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

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Black Bean Chipotle Soup

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Reviewed on Jul. 29, 2012 by jmkasprak

First, let me say that I only added one can of broth because my large saucepan would have been too full. Therefore, my soup had more of a chili or stew consistency which isn't a bad thing at all. It also intensified the heat from the chipotles. That said, we LOVED it! I have a few more recipes planned to use up the rest of the chipotles.

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!