Chipotle-Black Bean Soup
Ingredients
- 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 ⓘ
- Toppings ⓘ
- 1/2 cup plain fat-free yogurt ⓘ
- 1/4 cup finely shredded sharp cheddar cheese ⓘ
Instructions
- 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; saute 2 minutes or until tender. Add garlic; saute 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 & Diet Analysis (per serving)
918
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).