CHIPOTLE BLACK BEAN SOUP
Prep time: 10 minutes
Total time: 30 minutes
3 cans (15.5 oz. each) GOYA® Black Beans, divided
1 chipotle chile, plus 2 tsp. chipotle chile sauce from 1 can (7 oz.) GOYA®
Chipotle Chiles in Adobo Sauce
2 tbsp. GOYA® Extra Virgin Olive Oil
½ medium yellow onion, chopped
½ red bell pepper, finely chopped
½ green bell pepper, finely chopped
2 TSP GOYA® Minced Garlic, or 4 cloves garlic, finely chopped
½ TSP GOYA® Ground Cumin
1 GOYA® Chicken Bouillon mixed with 2 cups water, or 2 cups chicken broth
½ cup sour cream
1 small tomato, finely chopped
2 TBSP roughly chopped fresh cilantro
Read Related: Zippy Black Bean Dip
- In bowl of blender, add 1 can black beans, chipotle chile and sauce and 2 cups water. Puree until smooth, about 30 seconds; set aside.
- Heat oil in large pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic and cumin; cook until fragrant, about 30 seconds more. Add chicken bouillon mixture, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 minutes.
- Divide soup evenly among servings bowls. Top with a dollop of sour cream. Sprinkle with tomatoes and cilantro.