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Black Bean Chipotle Soup


Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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  • SAUCE:
  • 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
  • 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


Preparation time 15mins
Cooking time 45mins
Adapted from


Step 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).


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