Chipotle Black Bean Soup Recipe

Chipotle Black Bean Soup Recipe

  • 3 (15.5 ounce) cans Goya Black Beans, divided
  • 1 chipotle chile, plus 2 tsp. chipotle chile sauce from 1 (7 oz.) can
  • 2 tablespoons Goya Extra Virgin Olive Oil
  • 1/2 medium yellow onion, chopped
  • 1/2 red bell pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 2 teaspoons Goya Minced Garlic
  • 1/2 teaspoon Goya Ground Cumin
  • 1 packet Goya Chicken Bouillon mixed with
  • 2 cups water
  • 1/2 cup sour cream
  • 1 small tomato, finely chopped
  • 2 tablespoons roughly chopped fresh cilantro
  1. 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.
  2. 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.
  3. Divide soup evenly among serving bowls. Top with a dollop of sour cream. Sprinkle with tomatoes and cilantro.
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