Black Bean Chipotle Soup
I am a vegetarian, but the rest of my family is not. But they prefer this soup to a traditional meaty chili because it’s packed with so much flavor.—Janice Schneider, Parkville, Missouri
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 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
Reviews
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.
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.
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!
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!
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!
Spicy! Really good on a cold rainy day! It was spicy though - too spicy for the kids, but DH and I liked it!