Chipotle-Black Bean Soup

Chipotle-Black Bean Soup Recipe
"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

Yield:

4 servings (serving size: 1 1/4 cups soup, 2 tablespoons yogurt, 1 tablespoon cheese, and 1/4 cup tortilla strips)

Recipe from

Nutritional Information

Calories 276
Caloriesfromfat 12 %
Fat 3.7 g
Satfat 1.2 g
Monofat 1.4 g
Polyfat 0.7 g
Protein 15.8 g
Carbohydrate 42.7 g
Fiber 7.9 g
Cholesterol 5 mg
Iron 3.4 mg
Sodium 769 mg
Calcium 222 mg

Ingredients

Soup:
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
Toppings:
2 (6-inch) corn tortillas, cut into 1/4-inch strips
Cooking spray
1/2 cup plain fat-free yogurt
1/4 cup (1 ounce) finely shredded reduced-fat sharp cheddar cheese

Preparation

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.

Note:

June 2000
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