Smoky Black Bean Bisque

By Joelene

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 cup chopped carrot
• 1/2 cup fresh or frozen corn kernels (if fresh, from about 1 ear of corn)
• 1/2 cup chopped onion
• Kosher salt
• 2 cloves garlic, finely chopped
• 2 teaspoons chile powder
• 1 teaspoon ground cumin
• Two 15-ounce cans black beans, rinsed and drained
• 1 canned chipotle pepper in adobo sauce, chopped, plus 2 tablespoons adobo sauce
• 1 quart (4 cups) hot vegetable or chicken stock
• 2 tablespoons fresh lime juice
• Fresh cilantro leaves, for garnish
• Sour cream, for garnish

Preparation

Step 1

In a large saucepan, heat the oil over medium heat. Add the carrot, corn and onion and cook until the vegetables being to soften, about 8 minutes. Season with salt.

Add the garlic, chile powder and cumin and cook until the spices are fragrant, about 1 minute. Add the beans, chipotle and adobo sauce and stir just to combine. Pour in the stock and 1 cup water. Bring to a simmer and cook until thick and creamy, 35 to 40 minutes.

Stir in the lime juice and season with salt, if necessary. Puree the hot soup with a hand blender, if desired, or leave chunky. Serve in soup bowls with the cilantro and a dollop of sour cream.