Chipotle Black Bean Soup Recipe

chipotle peppers in adobo

🥗Healthier: smoked paprika

💰Cheaper: canned jalapeños

Smoked paprika adds flavor without the heat, while canned jalapeños are more budget-friendly.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned black beans

Pinto beans are often lower in cost and can be used interchangeably.

Drain and rinse 5 cans of black beans and set aside.

Open a can of petite diced tomatoes and leave them in the can for convenience.

Measure out 2 cups of low sodium chicken broth.

Prepare the vegetables by mincing garlic and chopping 2 sweet onions and some carrots.

Heat a large pot over medium heat and add enough olive oil to coat the bottom.

Add the minced garlic, chopped onions, and chopped carrots to the pot and sauté for about 4 to 5 minutes until the onions are translucent.

Add the drained black beans and petite diced tomatoes to the pot.

Pour in the 2 cups of chicken broth and mix well.

Use an immersion blender to blend the soup to a creamy consistency, leaving some chunks if desired.

Add Chipotle powder and salt to taste, stirring well to combine.

Cover the pot and let the soup simmer over medium-low heat until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary