Chipotle Black Bean Soup
A smoky, hearty black bean soup with chipotle peppers for a touch of heat. Half of the soup is blended for creaminess, then recombined for a perfectly balanced texture. Topped with tortilla chips, sour cream, cilantro, and pickled onions.
Ingredients
For the Soup:
- 2 tbsp olive oil
- 1 red onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 2 chipotle peppers in adobo sauce
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 2 cans black beans drained
- 4 cups vegetable broth
- 14.5 oz crushed tomatoes canned
- salt and black pepper to taste
- 1 lime juiced and zested
Toppings:
- Tortilla chips
- Sour cream
- Fresh cilantro chopped
- Pickled red onions
Instructions
- In a large pot, heat 2 tbsp olive oil over medium heat. Add diced 1 red onion, 3 cloves garlic, 1 red bell pepper, and 1 orange bell pepper. Cook 5–7 minutes, until softened.2 tbsp olive oil, 1 red onion, 3 cloves garlic, 1 red bell pepper, 1 orange bell pepper
- Stir in 2 chipotle peppers in adobo sauce, 2 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper. Cook for 1 minute until fragrant.2 chipotle peppers in adobo sauce, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 2 tsp ground cumin
- Stir in 2 cans black beans, 14.5 oz crushed tomatoes, and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes. Season with salt and black pepper and the juice and zest of 1 lime.2 cans black beans, 4 cups vegetable broth, 14.5 oz crushed tomatoes, salt and black pepper, 1 lime
- Using an immersion blender (or carefully in batches with a regular blender), blend about half of the soup until smooth.
- Return the blended portion to the pot and stir to combine. This gives the soup a creamy texture while keeping some bean chunks for body.
- Ladle the soup into bowls. Top with Tortilla chips, Sour cream, Fresh cilantro, and Pickled red onions.Tortilla chips, Sour cream, Fresh cilantro, Pickled red onions