Citrus Scented Black Bean Soup with Chipotle Cream

Double recipe if needed - not enough for us!! Make ahead through step one. Cover and refrigerate up to 3 days or freeze up to 3 months.

Yield: 2 servings
Community Recipe from


  • 1 tablespoon(s) EVOO
  • 1 whole(s) medium red onion chopped
  • 2 teaspoon(s) ground cumin
  • 1 can(s) black beans rinsed and drained
  • 3/4 cup(s) water
  • 1/2 teaspoon(s) orange zest freshly grated
  • 1/2 cup(s) orange juice fresh
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 1/2 cup(s) cilantro chopped
  • 1 tablespoon(s) lemon juice
  • 4 tablespoon(s) sour cream divided
  • 1 pinch(s) ground chipotle chile
  • 2 stalk(s) scallions thinly sliced


  1. Heat oil in a large saucepan over medium heat. Add onion, cover and cook, stirring occasionally, until browned. Add cumin and cook about 30 seconds. Add beans, water, zest, juice, salt and pepper. Increase heat to med high and bring to a boil. Stir often. Transfer to a blender with cilantro, lime juice, and 3 Tbsp. of sour cream. Puree until smooth.

  2. Combine the remaining 1 Tbsp. of sour cream and ground chipotley in a small bowl. Serve soup with cream and scalions.

  3. Calories: 333 Fat: 11, Cholesterol: 12 Carbs: 47 Prot: 12 Fib: 10 Sod:454

April 2012

This recipe is a personal recipe added by SandyPTA and has not been tested or endorsed by MyRecipes.

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