Chipotle-Black Bean Soup Recipe
Ingredients
| Black beans | 1 Cup (16 tbs), dried | |
| Boiling water | 1/2 Cup (16 tbs) | |
| 1 dried chipotle chile | ||
| Olive oil | 1 Teaspoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Water | 2 Cup (16 tbs) | |
| Dried oregano | 1/4 Teaspoon | |
| Ground cumin | 1/8 Teaspoon | |
| Chicken broth | 1 Can (10oz) | |
| Ground red pepper | 1/4 Teaspoon | |
| Tomatoes with green chiles | 1 Can (10oz), undrained | |
| 2 (6-inch) corn tortillas, cut into 1/4-inch strips | ||
| Cooking spray | ||
| 1/2 cup plain fat-free yogurt | ||
| Sharp cheddar cheese | 1/4 Cup (16 tbs) | |
Directions
1. To prepare soup, sort and wash beans,- place in a large Dutch oven. Cover with water to 2 inches above beans,- bring to a boil. Cook 2 minutes,- remove from heat. Cover and let stand 1 hour. Drain.
2. Combine 1/2 cup boiling water and chipotle chile in a bowl,- let stand 15 minutes or until soft. Drain, seed, and chop.3. Heat oil in a large Dutch oven over medium-high heat. Add onion,- saute 2 minutes or until tender. Add garlic,- saute 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth,-bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft. Place 1 cup of soup in a blender,- process until smooth. Return to pan. Stir in pepper and tomatoes,- cook until thoroughly heated.
4. Preheat oven to 350°.
5. To prepare toppings, place tortilla strips in a single layer on a baking sheet. Lightly coat tortilla strips with cooking spray. Bake at 350° for 12 minutes or until toasted.
6. Ladle soup into each of 4 bowls,- top with tortilla strips, yogurt, and cheese.
2. Combine 1/2 cup boiling water and chipotle chile in a bowl,- let stand 15 minutes or until soft. Drain, seed, and chop.3. Heat oil in a large Dutch oven over medium-high heat. Add onion,- saute 2 minutes or until tender. Add garlic,- saute 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth,-bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft. Place 1 cup of soup in a blender,- process until smooth. Return to pan. Stir in pepper and tomatoes,- cook until thoroughly heated.
4. Preheat oven to 350°.
5. To prepare toppings, place tortilla strips in a single layer on a baking sheet. Lightly coat tortilla strips with cooking spray. Bake at 350° for 12 minutes or until toasted.
6. Ladle soup into each of 4 bowls,- top with tortilla strips, yogurt, and cheese.
Chef
