Chipotle Black Bean Soup
•2 tablespoons vegetable oil
•1 onion, chopped
•2-3 chipotle peppers in adobo sauce, minced (adjust for desired spiciness)
•2 cloves garlic, minced
•1 teaspoon ground cumin
•2 (15-ounce) cans of black beans, drained and rinsed
•4 cups vegetable or chicken broth
•1 (14.5-ounce) can of diced tomatoes
•Salt and pepper to taste
•Sour cream, chopped cilantro, and lime wedges for garnish (optional)
1.In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
2.Stir in the minced chipotle peppers, garlic, and ground cumin. Sauté for an additional 2 minutes until fragrant.
3.Add the black beans, vegetable or chicken broth, and diced tomatoes to the pot. Stir well, and season with salt and pepper to taste.
4.Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about 20-25 minutes, allowing the flavors to meld.
5.Using an immersion blender or a regular blender (in batches), puree the soup until it reaches your desired consistency. Be cautious when blending hot liquids, and allow the soup to cool slightly if necessary.
6.Return the pureed soup to the pot and reheat if needed. Taste and adjust the seasoning if necessary.
7.Serve the Chipotle Black Bean Soup hot, garnished with a dollop of sour cream, chopped cilantro, and a squeeze of fresh lime juice, if desired.
Can can bake, shred chicken breast. Abt 1 lb