Chipotle Bean Soup
Who says soup needs to be a slow food? This recipe delivers a punch of spice and heat with relatively little cooking time. You can double it as needed to feed a crowd or freeze a batch for even faster meals in the future. Adapted from "Soup. Black Bean. Hot." by Wil Wheaton
Ingredients
- 1 tablespoon cooking oil
- 1 yellow onion 10 oz - 2 cups diced
- 2 15 oz cans Tri Bean Blend, rinsed (2 ¾ cups of beans)
- 4 cloves 8 g. garlic, peeled & minced
- 1 15 oz can no-salt diced tomatoes in tomato juice
- 1 whole Chipotle chili chopped into small pieces, + 1 teaspoon of adobo sauce (look for canned chipotle chili in adobo)
- 2 t Gourmet Garden squeezy tube oregano
- 1 t ground cumin
- ½ t Kosher salt or more to taste
- 1 cup water
- juice of 1 lime
- optional toppings: Greek yogurt chives or green onions, cilantro, crushed tortilla chips
Instructions
- Warm the oil in a 3 quart soup pot over medium high heat. Add the onions and let them cook until they begin to turn translucent, about 5 minutes. Stir the onions occasionally so they cook evenly.
- Add the remaining ingredients through through the cup of water but not the lime juice. Reduce the heat to medium low and let the soup simmer for 25 minutes.
- Before serving stir the lime juice into the soup pot or add a splash over each individual serving.
Notes
Control the heat in this soup by adding more or less of the chili + adobo sauce.
You may use a variety of beans for this soup, either canned or pre-cooked from dry. The total amount of beans should equal 2 ¾ cups.
If the soup is too thick add additional water in ¼ cup increments until it reaches your preferred consistency.
You may use a variety of beans for this soup, either canned or pre-cooked from dry. The total amount of beans should equal 2 ¾ cups.
If the soup is too thick add additional water in ¼ cup increments until it reaches your preferred consistency.