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- 2 cans (15 oz each) black beans, rinsed and drained - 1 medium onion, chopped - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes with green chilies - 1-2 chipotle peppers in adobo sauce, chopped - 4 cups vegetable broth - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Avocado slices (for garnish) - Lime wedges (for serving) Quality matters when you cook. Fresh, high-quality ingredients make your dish shine. I always choose organic black beans if possible. They taste better and are healthier. Fresh onions and garlic give strong flavor. I prefer using firm avocados for garnish. They add creaminess without overpowering the soup. Using fresh ingredients is key. They bring out the best in your meals. When you use ripe tomatoes and zesty lime, your soup bursts with flavor. Fresh herbs, like cilantro, brighten the dish. They add color and taste. Always check your spices for freshness too. Old spices lose their punch and flavor. This soup deserves the best! {{ingredient_image_1}} Cooking this soup well makes a big difference. Start by heating olive oil in a large pot over medium heat. Add chopped onion and sauté it for about five minutes. The onion should look soft and clear. Then, mix in minced garlic and let it cook for one to two more minutes. You want it to smell great! Next, stir in the diced tomatoes, chipotle peppers, smoked paprika, and ground cumin. Cook this mix for three minutes. It helps all the flavors blend together. After that, add the rinsed black beans and vegetable broth. Bring it to a boil. Lower the heat and let it simmer for 20 to 25 minutes. This gives the beans time to soak in all the delicious spices. For a creamy soup, you can use an immersion blender. This tool lets you blend right in the pot. Blend until you reach the texture you want, leaving some beans whole for a nice bite. If you don’t have one, transfer half of the soup to a traditional blender. Blend it smooth and return it to the pot. This step adds the creamy texture we love. Presentation is key! Serve the soup hot in bowls. For a pop of color, top your soup with fresh cilantro and a few slices of avocado. Lime wedges on the side brighten the dish and add a fresh taste. Enjoy the warm, smoky flavors of this hearty soup! How to Control Spice Level with Chipotle Peppers Chipotle peppers add heat and smoky flavor. Start with one pepper for mild spice. If you want more heat, add another. Remember, you can always add more but can’t take it out! Adjust the amount based on your heat preference. Alternative Spice Options If chipotles are too spicy, try smoked paprika. It gives a nice smoky flavor without the heat. You can also use sweet bell peppers for a milder taste. Experiment with spices to find your perfect balance. Achieving the Right Consistency For a thicker soup, blend more beans. Use an immersion blender to puree part of the soup. You can also simmer longer to reduce the liquid. If it’s too thick, add a bit more broth until it’s just right. Using Dairy vs. Non-Dairy Options If you want creaminess, add heavy cream or sour cream. For a non-dairy option, use coconut milk or cashew cream. Both choices will make your soup rich and smooth. Choose what fits your diet best. Additional Ingredients to Consider Add corn for a sweet crunch. Chopped bell peppers or carrots can add color and flavor. You can also toss in some cooked quinoa for extra protein. These additions make the soup more fun and tasty. Herbs and Spices to Elevate Taste Fresh cilantro brightens the soup. Add it right before serving for the best flavor. Lime juice also adds a zesty kick. A squeeze of lime balances the smoky taste and makes each bite refreshing. Pro Tips Adjusting Spice Level: If you prefer a milder soup, start with one chipotle pepper and taste before adding more. You can always add extra heat, but it’s tough to tone it down! Adding Depth of Flavor: Consider adding a splash of lime juice or a dash of hot sauce to the soup just before serving for an extra layer of flavor. Garnishing Tips: For added texture, top the soup with a dollop of sour cream or Greek yogurt along with the avocado and cilantro. Storage Advice: This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove, adding a bit of broth if it thickens too much. {{image_2}} You can turn this soup into a meat-based dish. Adding meat brings extra flavor and heartiness. I suggest using diced chicken or ground beef. Both options work well with the spices in this soup. Cook the meat in the pot before adding the onions for best flavor. - Recommended Meats: - Diced chicken - Ground beef - Chorizo - Cooking Times: - Diced chicken: 5-7 minutes - Ground beef: 7-9 minutes - Chorizo: 5-6 minutes You can keep the soup meat-free and still enjoy full flavor. Focus on rich ingredients that add depth. Use extra beans or lentils for protein. To enhance the taste, add nutritional yeast for a cheesy flavor without dairy. - Substitutes: - Extra black beans - Lentils - Nutritional yeast Serving style can change the soup experience. You can serve it hot in bowls or fill tacos for a fun twist. Consider pairing it with rice or cornbread for a complete meal. Toppings like avocado and cilantro add freshness and color. - Soup Bowls vs. Tacos: - Soup bowls: Serve hot with toppings - Tacos: Fill corn or flour tortillas - Pairing with Side Dishes: - Rice - Cornbread - Crispy tortilla chips Store your Smoky Chipotle Black Bean Soup in airtight containers. Glass jars or plastic containers work well. Make sure to let the soup cool before sealing it. This helps prevent condensation, which can make the soup watery. Keep the soup in the fridge for up to four days. You can freeze this soup for longer storage. Pour the soup into freezer-safe bags or containers. Leave some space at the top as the soup expands when frozen. Label the bags with the date you freeze them. It’s best to use frozen soup within three months for best taste. To thaw frozen soup, place it in the fridge overnight. If you're in a hurry, you can thaw it in the microwave. Just use the defrost setting. Reheat the soup gently to keep its rich flavor. The best way is to warm it on the stove over low heat. Stir often to avoid sticking. You can also use a microwave, but be sure to heat it in short bursts. This helps prevent overcooking the soup. Taste the soup before serving and adjust the seasoning if needed. Add a splash of lime juice for a fresh kick. Enjoy your hearty meal! Smoky Chipotle Black Bean Soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. This soup tastes even better the next day as the flavors meld together. Always check for signs of spoilage before eating. If you see any mold or smell something off, it’s best to toss it. Yes, you can make this soup in advance. It holds well for meal prep. To improve flavors, make it a day ahead. Let it cool completely before storing in the fridge. When you reheat, the spices and smokiness deepen, making each bowl even tastier. Yes, this soup is gluten-free. All the ingredients used, like black beans and vegetable broth, do not contain gluten. Always check the labels on your broth and canned goods. Some brands may add gluten to their products. If you're unsure, opt for certified gluten-free ingredients. This article guided you through making a delicious Smoky Chipotle Black Bean Soup. We explored the importance of fresh, high-quality ingredients. You learned effective cooking techniques, blending methods, and how to serve your soup beautifully. In addition, I shared tips for adjusting spices and enhancing flavors. You saw how to create variations for meat lovers and vegans alike. Finally, I provided best practices for storing, freezing, and reheating soup to maintain quality. Enjoy crafting your soup masterpiece!

Smoky Chipotle Black Bean Soup

A hearty and flavorful black bean soup with a smoky chipotle kick.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cans black beans, rinsed and drained
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can diced tomatoes with green chilies
  • 1-2 peppers chipotle peppers in adobo sauce, chopped
  • 4 cups vegetable broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for garnish avocado slices
  • for serving lime wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
  • Add the minced garlic and continue to sauté for another 1-2 minutes, until fragrant.
  • Stir in the diced tomatoes with green chilies, chipotle peppers, smoked paprika, and ground cumin, cooking for another 3 minutes to meld the flavors.
  • Add the black beans and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 20-25 minutes, allowing the flavors to develop.
  • Use an immersion blender to carefully puree part of the soup for a creamy texture while leaving some whole beans for heartiness. (Alternatively, transfer about half the soup to a blender, blend until smooth, and return to the pot.)
  • Season with salt and pepper to taste. Simmer for an additional 5 minutes before serving.
  • Serve hot, garnished with fresh cilantro, a few slices of avocado, and lime wedges on the side.

Notes

Adjust the number of chipotle peppers based on your spice preference.
Keyword black beans, chipotle, soup, spicy, vegetarian