To streamline your preparation, chop the cilantro and grate the cheese while the soup cooks. You can vary the heat with your choice of salsa. Serve with baked tortilla chips.
1 teaspoon vegetable oil
1 tablespoon bottled minced garlic
2 cups water
1/2 teaspoon chipotle chile powder
3 (15-ounce) cans black beans, rinsed and drained
1 (8-ounce) bottle salsa
1 tablespoon fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup (2 ounces) shredded Monterey Jack cheese
How to Make It
Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Stir in water, chipotle powder, beans, and salsa. Bring to a boil; reduce heat, and simmer 1 minute.
Place 3 cups of black bean mixture in a blender; process until smooth. Return pureed mixture to pan. Stir in lime juice; simmer 10 minutes. Remove from heat; stir in cilantro. Sprinkle each serving with cheese.
This was a very tasty, filling soup. I did make some slight adjustments. My husband is one of those where cilantro has a soapy flavor so I left that out, I added some chopped green chiles, and since I didn't have any chipotle chili powder, I added cayenne pepper. I think next time I make it, I'll add a can of drained corn also. Thanks for the recipe!
This is a favorite of mine. Quick, easy and tasty. I eat it with a fat free soft flour tortilla for dunking and sometimes sprinkle thawed frozen peas on along with the cheese. Always makes 4 servings for me which I eat for lunch throughout the week.
Excellent healthy, quick soup recipe. I followed some of the prior suggestions and added 1/2 chopped red onion to the sautee stage. I only needed 1 cup of water instead of 2. I also added 1/2 tsp cumin and 1 tsp dried cilantro since i didn't have any fresh on hand. I used a 16 oz jar of salsa instead of 8 oz (which might explain why i only needed 1 c. water). I'll definitely make this again.
1) Used fresh garlic and diced red onion in the saute stage;
2) Used more salsa and also added a can of diced jalapenos;
3) Topped with queso fresco (a crumbly, salty cheese similar to feta), sliced avocado, cilantro, hot sauce, and diced fresh tomato;
Despite my modifications the soup was awfully bland, a consequence of using canned beans instead of dried. But I'd still recommend it as a healthy, satisfying soup, ideal for a quick lunch or easy weeknight dinner.
This soup was tasty but not spectacular. Also, I followed the recipe exactly and it did not make four 1 and 1/4 cup servings. I like to make soup and put it in individual containers to bring to work for lunch during the week. I carefully measured out three servings but the fouth serving was less than a full cup.
I discovered this recipe while searching for a meatless soup for a Lent Soup Supper at church. I was skeptical that a black bean soup could taste good without meat. It is absolutely one of the top five soups I've ever made, and the easiest and quickest, to boot. Run - don't walk - to make this recipe! I used a teaspoon of chipotle peppers in adobo sauce that I'd pureed in place of the powder. I served it with saltines, but next time I'll use tortilla chips.