Black Bean and Chipotle Soup

Name: Black Bean and Chipotle Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 tbsp extra-virgin olive oil, plus extra for drizzling; 160g celery (3-4 stalks), diced; 2 garlic cloves, grated; 1 tsp smoked paprika; 2 tsp ground cumin; .5 tsp dried oregano; good pinch of freshly ground black pepper; 600g can black beans, drained and rinsed; 1 tbsp chipotle paste; .5 vegetable stock cube; 300ml boiling water; sea salt and freshly ground black pepper; 8 jalapeno slices from the jar; 2 heaped tbsp greek yogurt; 15g fresh coriander leaves, roughly chopped; handful of blue corn tortilla chips, crushed; 160g peeled and stoned avocado (one large or two small), mashed; juice of 1 lime

5 steps

Prep:15minCook:15min

The rich, fiery blend of chipotle and black beans is complemented nicely here by the crunch of tortilla chips and mellow avocado, and the cumin, paprika and dried oregano carry the Southern flavor notes well. You can use any chili paste of you can't find chipotle.

Updated at: Thu, 17 Aug 2023 09:49:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories500.2 kcal (25%)

Total Fat26.7 g (38%)

Carbs43.3 g (17%)

Sugars4.1 g (5%)

Protein18.7 g (37%)

Sodium1428.2 mg (71%)

Fiber19.2 g (69%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 Tbspextra-virgin olive oil

plus extra for drizzling

160gcelery

diced

2garlic cloves

grated

1 tspsmoked paprika

2 tspground cumin

½ tspdried oregano

black pepper

freshly ground

600gcan black beans

drained and rinsed

1 Tbspchipotle paste

0.5vegetable stock cube

300mlwater

boiling

sea salt

freshly ground black pepper

to serve

8jalapeno slices

from the jar

2 heaped tbspgreek yogurt

15gfresh coriander leaves

roughly chopped

blue corn tortilla chips

crushed

160gavocado

peeled and stoned, one large or two small, mashed

1juice of lime

Instructions

Step 1

Heat the oil in a large saucepan over a medium heat, add the celery and garlic and fry gently for five minutes.

Step 2

Add the paprika, cumin, oregano, and black pepper and stir for a minute before tipping in the beans and adding the chipotle paste, stock cube, and boiling water.

Step 3

Season with salt and pepper and simmer for 8-10 minutes.

Step 4

Blend the mixture roughly with a stick blender (maintain some whole beans for texture).

Step 5

Serve in bowls with sliced jalapenos, yogurt, coriander, crushed tortilla chips, avocado, lime juice, and more black pepper, with a drizzle of extra-virgin olive oil.