CHIPOTLE BLACK BEAN SOUP RECIPE
Steps:
- Rinse the beans thoroughly and remove any bad seeds from the bunch.
- Drizzle the olive oil into a large Dutch oven or stock pot over medium heat. Allow oil to warm up.
- Add the diced onion and cook for 3 to 5 minutes, or until softened.
- Add garlic and cook for about 30 seconds, or until fragrant.
- Stir in the black beans, dried parsley, oregano, cumin, and bay leaves. Add enough water to cover the beans.
- Bring to a boil and reduce heat to medium-low. Simmer for 2 hours or until beans are tender.
- Remove from heat and take out the bay leaves.
- Lastly, mix in the paprika, chili powder and lime juice. Season with salt. Squeeze some lemon or lime juice for a tangy twist.
- Enjoy!
Nutrition Facts : Calories 236 cal
CHIPOTLE-BLACK BEAN SOUP
One of my favorites. I sometimes use four cans of black beans in place of the dried, and all chicken broth without the water. I also like to puree the whole batch with my hand blender, but that's just personal preference. This is a very forgiving soup, so just do what you like!
Provided by hepcat1
Categories Lunch/Snacks
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare soup, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.
- Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 2 minutes or until tender. Add garlic; sauté 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth; bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft.
- Place 1 cup of soup in a blender; process until smooth. Return to pan. Stir in pepper and tomatoes; cook until thoroughly heated.
- Ladle soup into each of 4 bowls; top with yogurt and cheese.
Nutrition Facts : Calories 265.1, Fat 5.1, SaturatedFat 2.1, Cholesterol 8, Sodium 520.5, Carbohydrate 40.1, Fiber 7.8, Sugar 4.7, Protein 17.4
CHIPOTLE BLACK BEAN SOUP WITH LIME-PICKLED ONIONS
Use storecupboard pulses in this healthy, Mexican-inspired soup - freshen it up with sweet onions, coriander and soured cream
Provided by Jennifer Joyce
Categories Lunch, Soup
Time 35m
Number Of Ingredients 12
Steps:
- To make the lime-pickled onions, combine ½ the lime juice and ½ the onions in a small bowl, and season. Leave to pickle for 30 mins.
- Meanwhile, heat the olive oil in a saucepan over a medium-high heat. Add the garlic and remaining onions, and season. Cook for 8 mins or until the onions are translucent. Add the spices and chipotle purée, cook for 1 min, then add the beans, stock and remaining lime juice. Simmer for 15 mins, then purée in a blender.
- Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.
Nutrition Facts : Calories 190 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
SPICY CHIPOTLE BLACK BEAN, CHICKEN AND TOMATO SOUP
This recipe originally came from Cooking Light. I changed it up a little by using black beans. It is so deliciously spicy and quick and easy to make. Also good served over hot brown rice and sprinkled with cheese. Enjoy!
Provided by TexasToast R
Categories Black Beans
Time 17m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
- Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
- Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.
BLACK BEAN SOUP WITH CHIPOTLE CHILES
Make and share this Black Bean Soup With Chipotle Chiles recipe from Food.com.
Provided by roxy_froggy25
Time 7h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute.
- Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours.
- Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
- Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
- *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.
Nutrition Facts : Calories 339.7, Fat 3.9, SaturatedFat 0.7, Cholesterol 0.8, Sodium 826.1, Carbohydrate 58.9, Fiber 13.3, Sugar 8.3, Protein 20.1
SPICY CHIPOTLE BLACK BEAN SOUP
The nice smokey chipotle flavor comes through in this spicy soup. Serve with a squeeze of lime for some added tang. Even better the next day!
Provided by ScrappieDoo
Categories Lunch/Snacks
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Soak the beans overnight in plenty of cool water. Drain.
- Heat the oil in a stock pot and cook the onion and celery for 3-4 minutes on medium. Add the garlic during the last minute of cooking.
- Add the beans to the pot, followed by the chipotle powder, cumin, jalapeno flakes, salt and pepper.
- Pour in 5 cups of water and the bouillon cubes.
- Simmer 2 hours on low.
- Remove about half of soup to blender (or use hand blender) and process. Return to pot. Continue cooking an additional 30 mins to thicken. Sprinkle with cilantro flakes.
- Ladle into bowls and top with some shredded cheese and a lime wedge.
Nutrition Facts : Calories 250.2, Fat 7.1, SaturatedFat 2.3, Cholesterol 7.8, Sodium 914.5, Carbohydrate 34.9, Fiber 8.2, Sugar 3.1, Protein 13.3
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
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts, 1 cup sauce).
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 185 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 883mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges
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