Black Bean Soup with Chipotle Chiles
A hearty and flavorful Mexican-inspired soup featuring tender black beans simmered with smoky chipotle chiles, aromatic vegetables, and warm spices. Topped with cooling yogurt, fresh tomatoes, and cilantro for a perfect balance of flavors.
Ingredients
- •1 tablespoon olive oil
- •2 medium red onions
- •1 medium red bell pepper
- •1 medium green bell pepper
- •4 cloves garlic
- •4 teaspoons ground cumin
- •16 ounces dried black beans
- •1 tablespoon chopped canned chipotle chiles
- •7 cups hot water
- •2 tablespoons fresh lime juice
- •2 teaspoons coarse kosher salt
- •¼ teaspoon ground black pepper
- •1 cup plain nonfat yogurt
- •½ cup chopped seeded plum tomatoes
- •¼ cup chopped fresh cilantro
Cooking Instructions
- 1.
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.
360 min
- 2.
Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
5 min
- 3.
*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.