Chipotle Black Bean Soup with Avocado Cream
If you have around 45 minutes to spend in the kitchen, Chipotle Black Bean Soup with Avocado Cream might be a great gluten free and lacto ovo vegetarian recipe to try. One serving contains 284 calories, 12g of protein, and 9g of fat. For $1.35 per serving, you get a hor d'oeuvre that serves 8. A couple people made this recipe, and 37 would say it hit the spot. Autumn will be even more special with this recipe. If you have chipotle peppers in adobo sauce, cilantro leaves, carrots, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is super. Users who liked this recipe also liked Citrus-Scented Black Bean Soup with Chipotle Cream, Black Bean Soup with Sweet Plantain and Avocado-Cumin Cream, and Chipotle Black Bean Tomato Corn Avocado Salad.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1 small avocado
- 45 ounces black beans
- 2 cups carrots
- 4 cups chicken broth
- 7 ounces chipotle peppers in adobo sauce
- 2 tablespoons cilantro leaves
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 cups onions
- 0.25 cup cream
Instructions
- 1
Heat the oil in a 4-quart saucepan.
- 2
Add the carrots and onions and cook until they're tender-crisp, stirring occasionally.
- 3
Add the peppers and cook and stir for 1 minute.Stir the broth and beans into the saucepan and heat to a boil. Reduce the heat to low. Cook for 25 minutes.Mash the avocado with a fork in a small bowl. Stir in the sour cream, cilantro and lemon juice.Spoon one-third of the broth mixture into a blender. Cover and blend until the mixture is smooth.
- 4
Pour the mixture into a large bowl. Repeat twice more with the remaining broth mixture. Return the blended mixture to the saucepan. Cook over medium heat until the mixture is hot and bubbling. Divide the soup among 8 serving bowls. Top with the avocado mixture.