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.
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
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- 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
- 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
- Cooking spray
- 1/2 cup plain fat-free yogurt
- 1/4 cup (1 ounce) finely shredded reduced-fat sharp cheddar cheese
- 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.
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