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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.”
TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD:8 servings

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

  • 1. 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.
  • 2. Meanwhile, in a blender, combine the sour cream, green onion tops, garlic, salt and adobo sauce; cover and process until blended.
  • 3. 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: 185 calories, 4g fat (2g saturated fat), 10mg cholesterol, 883mg sodium, 29g carbohydrate (6g sugars, 7g fiber), 10g protein Diabetic Exchanges: 1 starch, 1 lean meat, 2 vegetable, 0 fat.

Reviews for Black Bean Chipotle Soup

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MY REVIEW
jmkasprak 105809
Reviewed Jul. 29, 2012

"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."

MY REVIEW
Abern 155889
Reviewed Nov. 1, 2011

"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."

MY REVIEW
Abern 152379
Reviewed Nov. 1, 2011

"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!"

MY REVIEW
dminkus 84781
Reviewed Oct. 22, 2011

"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!"

MY REVIEW
daisyshae99 160066
Reviewed Apr. 18, 2010

"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!"

MY REVIEW
mjlouk 75952
Reviewed Jan. 24, 2010

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

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