Ingredients: |
Ingredients: 1 chipotle pepper + 1 tablespoon adobo sauce 3 cups vegetable broth 2 tablespoons oil 1 heaping cup onions, chopped 6 cloves garlic, minced 1 (4 oz can) diced green chilies 1½ tablespoon cumin powder 1 tablespoon mild or hot chili powder ½ teaspoon salt 4 (15 oz cans) black beans, rinsed and drained ¼ bunch cilantro, chopped ¼ cup salsa (homemade or store-bought) Juice of 1 limes
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Directions: |
Directions:Place the chipotle pepper, adobo sauce and 1 cup of vegetable broth in a blender and blend until smooth; set aside. In a large dutch oven, heat the oil on medium heat. Add the onions and sauté for 3 minutes. Add the garlic and continue to sauté for an additional 3 minutes. Then, add in the green chilies, cumin, chili powder, and salt. Scrape the bottom of the pan for any brown bits. Add in the chipotle broth, remaining 2 cups of vegtable broth, black beans, cilantro, and salsa. Allow the soup to come to a boil, cover and reduce heat to low and allow the soup to simmer for 35 minutes. Add in the lime juice. Transfer ⅓ of the soup to a blender and careful blend the soup holding down the lid with a towel. Add back into the dutch oven and stir. If you want a smooth texture, blend all of the soup. For a chunkier texture leave as is. Serve with diced avocados and additional cilantro. For non-vegans, serve with sour cream. |