Chipotle Black Bean Soup

Chipotle Black Bean Soup

1 Review 1 Pic
  • Prep

    10 m
  • Ready In

    30 m
Recipe by  Goya

“Black beans with the heat of chipotle are cooked with fresh garden veggies in this quick and delicious black bean soup.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In bowl of blender, add 1 can black beans, chipotle chile and sauce and 2 cups water. Puree until smooth, about 30 seconds; set aside.
  2. Heat oil in large pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic and cumin; cook until fragrant, about 30 seconds more. Add chicken bouillon mixture, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 minutes.
  3. Divide soup evenly among serving bowls. Top with a dollop of sour cream. Sprinkle with tomatoes and cilantro.

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Review (1)

Rate This Recipe
SouthernBelle
1

SouthernBelle

This soup is great! I made a few changes but only because I have school aged children. First I left out the chipotle chile. I also used Caldo de pollo(chk bouillon) with 2 cups of water instead of the Goya chick bouillon. This recipe is easy to double and makes great left overs. I highly recommend it!!

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