Best 3 Black Bean Chipotle Soup Recipes

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Black bean chipotle soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it is packed with flavor. The combination of black beans, chipotle peppers, and spices creates a smoky, slightly spicy soup that is sure to please everyone at the table. If you are looking for a new soup to try, then black bean chipotle soup is a great option. With its bold flavors and simple ingredients, it is sure to become a new favorite.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK BEAN CHIPOTLE SOUP



Black Bean Chipotle Soup image

I am a vegetarian, but the rest of my family is not. But they prefer this soup to a traditional meaty chili because it's packed with so much flavor.-Janice Schneider, Parkville, Missouri

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts, 1 cup sauce).

Number Of Ingredients 20

1 large onion, chopped
3 garlic cloves, minced
1 teaspoon canola oil
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) vegetable broth
1 can (28 ounces) crushed tomatoes
1 tablespoon chopped chipotle pepper in adobo sauce
2 bay leaves
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon salt
1/8 teaspoon pepper
SAUCE:
1 cup reduced-fat sour cream
2 green onion tops, chopped
1 garlic clove, peeled
1/8 teaspoon salt
1/8 teaspoon adobo sauce
1 tablespoon minced fresh cilantro

Steps:

  • In a large saucepan coated with cooking spray, saute onion and garlic in oil until tender. Add the beans, broth, tomatoes, chipotle pepper, bay leaves and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Meanwhile, in a blender, combine the sour cream, green onion tops, garlic, salt and adobo sauce; cover and process until blended. , Discard bay leaves from soup. Top each serving with sauce and sprinkle with cilantro.

Nutrition Facts : Calories 185 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 883mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges

SPICY CHIPOTLE BLACK BEAN, CHICKEN AND TOMATO SOUP



Spicy Chipotle Black Bean, Chicken and Tomato Soup image

This recipe originally came from Cooking Light. I changed it up a little by using black beans. It is so deliciously spicy and quick and easy to make. Also good served over hot brown rice and sprinkled with cheese. Enjoy!

Provided by TexasToast R

Categories     Black Beans

Time 17m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 8

1/2 teaspoon ground cumin
1 (15 1/2 ounce) can black beans, rinsed and drained (or about 2 cups)
1 (14 1/2 ounce) can stewed tomatoes
2 cups chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
2 cups chopped cooked chicken breasts (about 1/2 pound)
1 teaspoon extra virgin olive oil
sour cream, fresh chopped cilantro

Steps:

  • Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
  • Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
  • Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.

BLACK BEAN CHICKEN CHIPOTLE SOUP



Black Bean Chicken Chipotle Soup image

Authentic Mexican flavor and very easy to make. Has been a favorite of friends and family. I serve with corn bread or corn muffins. (You can substitute chicken with stew beef.)

Provided by Leilani Waller

Categories     Bean Soups

Time 8h20m

Number Of Ingredients 9

1/2 store bought rotisserie or self roasted chicken
3 can(s) black beans (15 oz cans)
2 can(s) corn ( must use canned corn for liquid)
1 can(s) chipolte in adobo sauce
1 large onion diced
4 clove garlic
1-2 c favorite shredded mexican cheese mix
1/4 c fresh chopped cilantro
1/2 c sour cream

Steps:

  • 1. shred meat from bone and skin of entire half of whole roasted chicken
  • 2. place olive oil in saute pan and saute onion until soft, add garlic and saute several more min.
  • 3. In crock pot put entire can of chipolte and adobo. Put in juice of two cans corn and rinse chipotles and remove all but one if you don't like very spicy. Add more to your liking. More chipoltes mean more heat. I serve the left over chipoltes on the table for folks who want more heat
  • 4. add the corn, unrinsed black beans, sauted onion/garlic and shredded chicken to crock pot. Stir and cook on low for 6 to 8 hours.
  • 5. In side dishes have sour cream, shredded cheese, fresh chopped cilantro, to top soup to your liking.

Tips:

  • For a richer flavor, use homemade vegetable broth instead of water.
  • To make the soup creamier, blend a portion of the soup in a blender before adding it back to the pot.
  • Add a dollop of sour cream or plain Greek yogurt to each bowl of soup for an extra creamy and tangy flavor.
  • Top the soup with your favorite toppings, such as shredded cheese, diced avocado, chopped cilantro, or a squeeze of lime juice.
  • If you don't have chipotle peppers in adobo sauce, you can substitute 1 teaspoon of chili powder and 1/2 teaspoon of smoked paprika.

Conclusion:

The Black Bean Chipotle Soup is a delicious, hearty, and flavorful soup that is perfect for a cold day. It is also a great way to use up leftover black beans. With its smoky chipotle flavor, creamy texture, and abundance of healthy ingredients, this soup is sure to become a favorite. So next time you're looking for a quick and easy soup recipe, give Black Bean Chipotle Soup a try!

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