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Smoky Chipotle Black Bean Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Immersion Blender
  • Wooden Spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • Juice of 1 lime
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
  • Stir in the garlic, chipotle peppers, and adobo sauce. Cook for 1 minute until fragrant.
  • Add the cumin and smoked paprika. Stir for 30 seconds to toast the spices.
  • Pour in the black beans and vegetable broth. Add the salt and bring the mixture to a simmer.
  • Cook uncovered for 15 minutes, stirring occasionally. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
  • Stir in the lime juice. Taste and adjust salt if needed. Serve hot with chopped cilantro on top.

Notes

For a thicker soup, blend a larger portion or mash some beans against the side of the pot before adding the lime juice. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Immersion Blender, Wooden Spoon