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.
Chipotle-Black Bean Soup
DCCooker Posted: 04/30/09
JeniFood Posted: 01/31/10
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.
AdrienneandDave Posted: 02/03/09
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.
viburnum Posted: 11/08/10
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.
KeepontryingM Posted: 02/26/12
Ugh, The beans didn't get tender even after 4 hours of cooking. Probably should have soaked them overnight.
BeverlySHacker Posted: 03/27/14
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.