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Black Bean Soup with Chipotle Chiles
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Black Bean Soup with Chipotle Chiles
Recipe Amount:
4 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
86
Ingredients
- 1/2 Cup Dry Black Beans - Cooked in an instant pot (same as 1- 15 oz can)
- 1 Tbl Olive Oil
- 1 Onion - Chopped
- 1 Red Bell Pepper - Chopped
- 1 Green Bell Pepper - Chopped
- 8 Garlic Clove - Minced
- 2 Tsp Ground Cumin
- 1 Tbl Canned Chipotle Peppers in Adobo Sauces - Chopped
- 4 Cups Homemade Chicken Stock
- 1 Tbl Lime Juice - 1 lime
- 1 Slicing Tomato - Diced - Optional Garnish
- 2 Tbl Cilantro - Chopped - Optional Garnish
- 6 Tbl Store-Bought Unsalted Corn Tortilla Chips - Crushed - Optional Garnish
- Black Pepper - To taste
Preparation
Step 1:
To cook dry beans in an instant pot, place the beans in the pot and add 1-1/2 cups of water. Cook on the bean setting. Drain.
Step 2:
Heat olive oil over medium heat in a large pot and add onions and bell peppers until soft. Add garlic and cumin and stir for 1 minute. Add cooked beans and chipotle peppers, then chicken broth. Adjust seasonings if necessary.
Step 3:
Cook for 30 minutes and transfer 1 cup to blender and puree until smooth. Return to the pot and add lime juice and pepper. Ladle soup into bowls and top with fresh tomatoes, crushed tortilla chips and cilantro to serve.
Step 4:
Step 5:
Step 6:
Variations
Using 33% less sodium chicken broth instead of homemade chicken stock increases sodium by an additional 540 mg per serving! Better to add a garnish of 1 tsp of feta, if it needs a little bit of saltiness.
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
227
Fat (g):
6
Cholesterol (mg):
10
Sugar (g):
8
Protein (g):
11
Fiber (g):
8
Sodium (mg):
86
Potassium (mg):
861
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