Chipotle-Black Bean Soup

"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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 12%
  • Fat: 3.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 15.8g
  • Carbohydrate: 42.7g
  • Fiber: 7.9g
  • Cholesterol: 5mg
  • Iron: 3.4mg
  • Sodium: 769mg
  • Calcium: 222mg

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

  1. 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.
  2. Combine boiling water and chipotle chile in a bowl; let stand 15 minutes or until soft. Drain, seed, and chop.
  3. 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.
  4. Preheat oven to 350°.
  5. 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.
  6. Ladle soup into each of 4 bowls; top with tortilla strips, yogurt, and cheese.
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