Rating: 3.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

"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

Recipe by Cooking Light June 2000

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Yield:
4 servings (serving size: 1 1/4 cups soup, 2 tablespoons yogurt, 1 tablespoon cheese, and 1/4 cup tortilla strips)
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

276 calories; calories from fat 12%; fat 3.7g; saturated fat 1.2g; mono fat 1.4g; poly fat 0.7g; protein 15.8g; carbohydrates 42.7g; fiber 7.9g; cholesterol 5mg; iron 3.4mg; sodium 769mg; calcium 222mg.
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