Spicy Black Bean Soup
The easiest low fat Spicy Black Bean Soup. This soup is loaded with flavor and is healthy for you! I love to serve it up with chopped cilantro, avocados, and lots of blue corn tortilla chips! Did I mention it's vegan and gluten-free?
Servings: 6 -8 servings
Ingredients
- 1 chipotle pepper + 1 tablespoon adobo sauce
- 3 cups vegetable broth
- 2 tablespoons oil
- 1 heaping cup onions chopped
- 6 cloves garlic minced
- 1 4 oz can diced green chilies
- 1 1/2 tablespoon cumin powder
- 1 tablespoon mild or hot chili powder
- 1/2 teaspoon salt
- 4 15 oz cans black beans, rinsed and drained
- 1/4 bunch cilantro chopped
- 1/4 cup salsa homemade or store-bought
- Juice of 3 limes about 3-4 tablespoons
Instructions
- Place the chipotle pepper, adobo sauce and 1 cup of vegetable broth in a blender and blend until smooth; set aside.
- In a large dutch oven, heat the oil over medium heat. Add the onions and sauté for 3 minutes. Add the garlic and continue to sauté for an additional 3 minutes. Then, add the green chilies, cumin, chili powder, and salt. Scrape the bottom of the pan for any brown bits. Add the chipotle broth, remaining 2 cups of vegetable broth, black beans, cilantro, and salsa. Allow the soup to come to a boil, cover and reduce heat to low and allow the soup to simmer for 35 minutes.
- Add the lime juice. Transfer 1/3 of the soup to a blender and carefully blend the soup holding down the lid with a towel. Add back to the dutch oven and stir. If you want a smooth texture, blend all of the soup. For a chunkier texture leave as is. Serve with diced avocados and additional cilantro. For non-vegans, serve with sour cream.
Notes
- For a milder soup: Remove the seeds from the chipotle pepper before blending. Also, use the mild chili powder to help cut back on the heat level.
