Black Bean Chipotle Soup

By rbotzl01

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

Ingredients

• 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

Details

Preparation time 15mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

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).