"This was my great grandma's recipe, and my mom passed it along to me. Canned vegetable broth saves time, and the soup freezes well." --CL Reader
1 (7-ounce) can chipotle chiles in adobo sauce
2 cups coarsely chopped onion
1 cup chopped carrot
3/4 cup thinly sliced celery
4 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon chili powder
2 bay leaves
2 cups water
3 (15-ounce) cans black beans, rinsed and drained
2 (14 1/2-ounce) cans vegetable broth
2 (14.5-ounce) cans no-salt-added plum tomatoes, undrained and chopped
1/2 cup plain nonfat yogurt
1/4 cup chopped fresh cilantro
8 lime wedges
How to Make It
Remove 2 chiles from can; reserve remaining chiles and sauce for another use. Finely chop chiles. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion, carrot, celery, and garlic; sauté 8 minutes or until onion and carrot are tender. Stir in chiles, cumin, basil, oregano, chili powder, and bay leaves; cook 1 minute, stirring constantly. Stir in water, beans, broth, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 2 hours, stirring occasionally.
Remove from heat; discard bay leaves. Place 3 cups of soup mixture in a blender. Let stand 5 minutes; process until smooth. Return pureed mixture to pan, stirring to combine. Ladle 1 1/4 cups soup into each of 8 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro. Serve with lime wedges.
followed recipe exactly and this was great (except I did add some salt)! it definitely has a kick so if you're sensitive to spicy foods, you might want to use only one pepper. will definitely make this one again and again!
I had to adjust a few things for my taste in order to make it a 5 star dish: I doubled the cilantro and put it all in the pot 15 minutes before serving. Also, this calls for NO salt...add some! I substituted 1/2 of the chili powder for Chipotle chili powder and found it a bit too spicy for my 10 year old--but I added a little more sour cream (yogurt) to each bowl and voila! Also, I served this over a slice of cornbread to make all the flavors come to life. Next time: I'll add avocado as a garnish.
Yum Yum!! This is one of our favorites, and I always get compliments when I make it for guests. I also make a few adjustments, I omit the water, leave it chunky, and add corn. It is even more fantastic the next day reheated. Excellent!! It's one of the few recipes I make over and over again.
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