Black Bean Chipotle Soup Recipes

CHIPOTLE BLACK BEAN SOUP RECIPE

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!

BLACK BEAN CHIPOTLE SOUP

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.

CHIPOTLE-BLACK BEAN SOUP

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.

BLACK BEAN AND CHIPOTLE SOUP

Steps:

• In a large soup pot, add oil; heat over medium heat.
• Add onions and garlic; saute, stirring occasionally, for about 10 minutes or until onions are translucent.
• Add in the carrots and cumin; cook, stirring often for a few minutes.
• Add in the celery and bell pepper; lower heat, cover and cook for 10 minutes or so.
• Add the beans, chipotle, tomatoes, orange juice, and water; simmer, covered, for 20 minutes.
• Ladle soup into individual serving bowls; top with a dollop of sour cream and sprinkle with cilantro.

MOOSEWOOD BLACK BEAN AND CHIPOTLE SOUP

Steps:

• Warm the oil in a non-reactive soup pot.
• Sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent.
• Add the carrots and cumin and cook on medium heat, sitting often for a few minutes.
• Add the celery and peppers, lower the heat, cover, and cook for about 10 minutes. A.
• dd the beans chipotle, tomatoes, orange juice, and water, and simmer, covered for 20 minutes.
• If you're not using canned beans, add 1/2 cup of beans cooking liquid or additional water.
• If you like a thicker broth, you can blend one or two cups of the soup until pureed, and stir it back into the remaining soup.
• Top with optional sour cream and cilantro.

BLACK BEAN SOUP WITH CHIPOTLE CHILES

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.

BLACK BEAN CHICKEN CHIPOTLE SOUP

Steps:

• 1. shred meat from bone and skin of entire half of whole roasted chicken
• 2. place olive oil in saute pan and saute onion until soft, add garlic and saute several more min.
• 3. In crock pot put entire can of chipolte and adobo. Put in juice of two cans corn and rinse chipotles and remove all but one if you don't like very spicy. Add more to your liking. More chipoltes mean more heat. I serve the left over chipoltes on the table for folks who want more heat
• 4. add the corn, unrinsed black beans, sauted onion/garlic and shredded chicken to crock pot. Stir and cook on low for 6 to 8 hours.
• 5. In side dishes have sour cream, shredded cheese, fresh chopped cilantro, to top soup to your liking.