Black Bean Soup With Chipotle Chiles Recipes

CHIPOTLE-BLACK BEAN CHILI

Steps:

• In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.

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.

CHIPOTLE BLACK BEAN CHILI

Steps:

• Heat oil in large saucepan over medium-high heat.
• Add onion and garlic; saute 3 minutes or until tender.
• Add chili powder and next 5 ingredients; bring to a boil.
• Add salt and pepper to taste.
• Reduce heat; cover and simmer 15 minutes, stirring occasionally.
• Ladle into individual serving bowls and garnish with cilantro, if desired.

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.