Chipotle Black Bean Soup with Avocado Cream
Chipotle Black Bean Soup with Avocado Cream is a gluten free and lacto ovo vegetarian soup. This recipe serves 8 and costs $1.43 per serving. One portion of this dish contains about 12g of protein, 9g of fat, and a total of 282 calories. 37 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodista. A mixture of fresh cilantro leaves, chipotle peppers in adobo, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a super spoonacular score of 90%. If you like this recipe, take a look at these similar recipes: Citrus-Scented Black Bean Soup with Chipotle Cream, Black Bean Soup with Sweet Plantain and Avocado-Cumin Cream, and Chipotle Black Bean Tomato Corn Avocado Salad.
Servings: 8
Ingredients:
1 small ripe avocado, pitted, peeled and cut into cubes (about 1/2 cup)
3 cans (about 15 ounces each) black beans, rinsed and drained
4 large carrots, peeled and diced (about 2 cups)
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 can (7 ounces) chipotle peppers in adobo sauce, minced
2 tablespoons chopped fresh cilantro leaves
1 tablespoon lemon juice
2 tablespoons olive oil
2 large onions, diced (about 2 cups)
1/4 cup sour cream
Equipment:
sauce pan
blender
bowl
Cooking instruction summary:
- Heat the oil in a 4-quart saucepan. Add the carrots and onions and cook until they're tender-crisp, stirring occasionally. Add the peppers and cook and stir for 1 minute.
- Stir the broth and beans into the saucepan and heat to a boil. Reduce the heat to low. Cook for 25 minutes.
- Mash the avocado with a fork in a small bowl. Stir in the sour cream, cilantro and lemon juice.
- Spoon one-third of the broth mixture into a blender. Cover and blend until the mixture is smooth. Pour the mixture into a large bowl. Repeat twice more with the remaining broth mixture. Return the blended mixture to the saucepan. Cook over medium heat until the mixture is hot and bubbling. Divide the soup among 8 serving bowls. Top with the avocado mixture.
Step by step:
1. Heat the oil in a 4-quart saucepan.
2. Add the carrots and onions and cook until they're tender-crisp, stirring occasionally.
3. Add the peppers and cook and stir for 1 minute.Stir the broth and beans into the saucepan and heat to a boil. Reduce the heat to low. Cook for 25 minutes.Mash the avocado with a fork in a small bowl. Stir in the sour cream, cilantro and lemon juice.Spoon one-third of the broth mixture into a blender. Cover and blend until the mixture is smooth.
4. Pour the mixture into a large bowl. Repeat twice more with the remaining broth mixture. Return the blended mixture to the saucepan. Cook over medium heat until the mixture is hot and bubbling. Divide the soup among 8 serving bowls. Top with the avocado mixture.
Nutrition Information:
covered percent of daily need
