Chipotle Black Bean Soup
Chipotle Black Bean Soup is a gluten free main course. This recipe serves 6. One portion of this dish contains about 20g of protein, 6g of fat, and a total of 344 calories. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up chipotle chile, cilantro, goya ground cumin, and a few other things to make it today. To use up the extra-virgin olive oil you could follow this main course with the Chocolate Date Caramel Walnut Tart (Gluten-Free, Grain-Free, Vegan) as a dessert.
Instructions
In bowl of blender, add 1 can black beans, chipotle chile and sauce and 2 cups water. Puree until smooth, about 30 seconds; set aside.
Heat oil in large pot over medium-high heat.
Add onions and peppers; cook until soft, about 10 minutes.
Add garlic and cumin; cook until fragrant, about 30 seconds more.
Add chicken bouillon mixture, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 minutes.
Divide soup evenly among serving bowls. Top with a dollop of sour cream.
Sprinkle with tomatoes and cilantro.