"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.