"The chipotle chile gives this soup a smoky flavor that makes it different from other black bean soups. I usually make a big pot so we have leftovers. The flavors get even better after it sits for a day or two." --CL Reader
1 cup dried black beans (about 6 ounces)
1/2 cup boiling water
1 dried chipotle chile
1 teaspoon olive oil
1/4 cup chopped onion
1 garlic clove, minced
2 cups water
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 (16-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes and green chiles, undrained
2 (6-inch) corn tortillas, cut into 1/4-inch strips
1/2 cup plain fat-free yogurt
1/4 cup (1 ounce) finely shredded reduced-fat sharp cheddar cheese
How to Make It
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.
Combine boiling water and chipotle chile in a bowl; let stand 15 minutes or until soft. Drain, seed, and chop.
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.
Preheat oven to 350°.
To prepare toppings, place tortilla strips in a single layer on a baking sheet. Lightly coat tortilla strips with cooking spray. Bake at 350° for 12 minutes or until toasted.
Ladle soup into each of 4 bowls; top with tortilla strips, yogurt, and cheese.
This is a staple at our house. We skip the tortillas and use canned black beans. Usually 5 cans for a double batch. I puree half the beans with some of the chicken broth before adding to the pot for cooking. Works fine and is less messy than dealing with hot soup at the end.
I'm not very tolerant of spice, and this recipe had a little too much of it for me. My husband, on the other hand, really liked it. I took another reviewer's suggestion and substituted 2 cans of black beans and a chili in adobo sauce for the respective dry ingredients - it worked wonderfully. I also added about 1 tablespoon of brown sugar at the end to get the sweet and spicy compliment.
If I made this again, I'd probably halve or even eliminate the red pepper to help cut the spice. Other then that, it's a very solid recipe.
I'm not sure what happened here. I am not sure if my expectations were wrong, or if my husband turning off my pot after hour 2 screwed up the cooking, but this was very watery. The flavors were ok, but not amazing. The tortillas were the best part!
I will try this recipe again and not let him near the stove. I also used 1 chipotle in adobo (rinsed) instead of the dry b/c I couldn't find a dry pepper at my local store.
Will report back when I make again.
This is a really good recipe. You can use canned black beans and make this soup in under 20 minutes if you want a quick dinner. I used two cans of rinsed blacks beans and chipotle peppers in adobe sauce. Everything cooked together in 20 minutes. I like my soup thick so I used a hand held puree - comes out nice and thick. Also, added some homemade masa dumplings instead of the tortilla stips and cheese. This with light sour cream and fresh cilantro makes a good soup outstanding.
This was really good. It took awhile to cook, but it wasn't difficult to make.
I couldn't find actual chipolte peppers, so I used a teasspoon of chipolte chili powder.
This would also be great with some shredded chicken in it.
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