Chipotle Black Bean Soup with Avocado Cream
Ready in : 45 mins
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.
Ingredients
avocado
1 small
black beans
45 ounces
carrots
2 cups
chicken broth
4 cups
chipotle peppers in adobo sauce
7 ounces
cilantro leaves
2 tablespoons
lemon juice
1 tablespoon
olive oil
2 tablespoons
onions
2 cups
cream
0.25 cup
Cooking in Steps
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1Heat the oil in a 4-quart saucepan.
cooking oil
sauce pan -
2Add the carrots and onions and cook until they're tender-crisp, stirring occasionally.
carrot
onion
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3Add 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.
lemon juice
sour cream
cilantro
avocado
peppers
beans
broth
sauce pan
blender
bowl -
4Pour 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.
avocado
broth
sauce pan
bowl
