Chipotle Black Bean Soup Recipes

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CHIPOTLE BLACK BEAN SOUP



Chipotle Black Bean Soup image

A budget-friendly, delicious vegetarian version that gets a little kick from the adobo-style chipotle chiles. It is thick with whole black beans but has a smooth texture to the broth from smashed some of the beans.

Provided by Pat Nyswonger

Categories     Main Dish

Time 2h20m2S

Number Of Ingredients 19

1 can (7 oz.) chipotle chiles in adobo sauce
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
1 red bell pepper, diced -divided
2 jalapeño peppers, seeded and chopped
4 garlic cloves, grated or minced
1/2 cup red wine
1 pound dry black beens, sorted and rinsed, (no need to soak)
2 quarts vegetable broth
1 tablespoon dried Mexican herb seasoning mix
2 bay leaves
1 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons chopped fresh oregano
Reserved chopped red bell pepper
2 green onions, green parts only, sliced
Lime wedges
Fried corn tortilla strips

Steps:

  • Purée the can of chipotle chiles and their sauce in a blender or mini-food processor. Transfer the puree to a small dish and reserve.
  • In a Dutch oven or heavy bottomed large pot, heat the oil over medium heat and when it is hot add the carrots, onions, 3/4 of the bell pepper and the jalapeño peppers. Sauté until the onions are soft, about 5 minutes; then stir in the garlic and cook an additional 30 seconds.
  • Pour in the red wine and boil for 1-2 minutes to burn off the alcohol. Add 1 tablespoon of the reserved puréed chipotle mixture and stir in the black beans, vegetable broth, seasoning mix, bay leaves, salt and pepper. Increase the heat and boil for 10 minutes; then reduce the heat to low and simmer, partly covered, for 1-1/2 hours, stirring occasionally until the beans are soft but not mushy. Add additional chicken broth or water as needed for a soupy consistency.
  • Remove 2 cups of the beans and pulse in the food processor or use an immersion blender. Add the mix back into the soup and stir to combine. Taste and add additional puréed chipotle chiles according to your personal preference.
  • Ladle soup into serving bowls and garnish with the remaining red pepper bits, sliced green onion, lime wedges and crispy corn tortilla strips.

Nutrition Facts : Calories 74 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 799 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CHIPOTLE BLACK BEAN SOUP RECIPE



Chipotle Black Bean Soup Recipe image

Provided by insanelygood

Categories     Recipes     Soup

Time 2h10m

Number Of Ingredients 13

2 tablespoons olive oil
1 yellow onion (finely diced)
4 cloves garlic (minced)
1 pound dried black beans (rinsed)
2 bay leaves
1 tsp cumin
1 tsp dried parsley
1 tsp dried oregano
1 tsp paprika
1/4 tsp chili powder (or to taste)
6 cups water (or more as needed)
Juice of 1 lime
Salt to taste

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 WITH LIME-PICKLED ONIONS



Chipotle black bean soup with lime-pickled onions image

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

juice 2 limes
2 small red onions , thinly sliced
½ tbsp olive oil
2 garlic cloves , finely chopped
½ tbsp ground cumin
½ tbsp smoked paprika
½ tbsp chipotle paste , or Tabasco, to taste
400g can black bean , drained and rinsed
400ml vegetable stock
half-fat soured cream , to serve
coriander leaves, to serve
crisp tortilla chips , to serve

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

BLACK BEAN CHIPOTLE SOUP



Black Bean Chipotle Soup image

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

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
SAUCE:
1 cup 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

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

BLACK BEAN SOUP WITH CHIPOTLE CHILES



Black Bean Soup with Chipotle Chiles image

Categories     Soup/Stew     Bean     Sauté     Low Fat     Vegetarian     Yogurt     Bell Pepper     Healthy     Cilantro     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 15

1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped canned chipotle chiles*
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

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.

CHIPOTLE-BLACK BEAN SOUP



Chipotle-Black Bean Soup image

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

1 cup dried black beans (about 6 ounces)
1/2 cup boiling water
1 chipotle chile, finely chopped
1 teaspoon olive oil
1/4 cup chopped onion
1 garlic clove, minced
2 cups water
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 (16 ounce) can low sodium chicken broth
1/4 teaspoon ground red pepper
1 (14 1/2 ounce) can diced tomatoes and green chilies, undrained
1/2 cup plain fat-free yogurt
1/4 cup finely shredded sharp cheddar cheese

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

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