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Chipotle Black Bean Soup with Avocado Cream

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Black bean soup takes a more worldly approach with the addition of chipotle pepper in adobe sauce.  Avocado, soy sauce, cilantro and lemon juice is a soothing, flavorful finish.

Ingredients

Serves: servings

Directions

Heat the oil in a 4-quart saucepan. Add the carrots and onion and cook until tender-crisp. Add the pepper and cook for 1 minute.

Stir the broth and beans into the saucepan. Heat to a boil. Reduce the heat to low. Cook for 25 minutes.

Mash the avocado with a fork in a small bowl until smooth. Stir in the sour cream, cilantro and lemon juice and set it aside.

Spoon 1/3 of the soup mixture into an electric blender or food processor container. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the pureed mixture to the saucepot. Cook over medium heat until the mixture is hot. Season to taste. Divide the soup among 8 serving bowls. Top each serving of soup with some of the avocado cream.

*For a less spicy soup, use half of a chipotle pepper.

Campbell's Kitchen Tip: Chipotle chili peppers in adobo sauce are sold in cans and may be found in the Mexican or ethnic food section of grocery stores.

Nutrition Facts

Per Single Serving / Serves 8 Total
Calories 253Calories from fat 81
Total Fat 9gm14%Cholesterol 6mg2%
Sodium 513mg21%Total Carbohydrates 35gm12%
Fiber 12gm48%Protein11gm
Vitamin A110% Vitamin C6%
Calcium6% Iron14%

Nutrition Facts provided by: Campbell's Kitchen

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available.



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