Citrus-Scented Black Bean Soup with Chipotle Cream Recipe

Citrus-Scented Black Bean Soup with Chipotle Cream Recipe

  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, chopped
  • 2 teaspoons ground cumin
  • 1 (15 ounce) can black beans, rinsed
  • 3/4 cup water
  • 1/2 teaspoon freshly grated orange zest
  • 1/2 cup orange juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 4 tablespoons reduced-fat sour cream, divided
  • Pinch of ground chipotle chile (see Note)
  • 2 scallions, thinly sliced
  1. Heat oil in a large saucepan over medium heat. Add onion, cover and cook, stirring occasionally, until browned, 4 to 5 minutes. Add cumin and cook, stirring, until fragrant, about 30 seconds. Add beans, water, orange zest and juice, salt and pepper; increase heat to medium-high and bring to a boil, stirring often. Transfer to a blender with cilantro, lime juice and 3 tablespoons sour cream. Puree until smooth. (Use caution when pureeing hot liquids; see Tip.)
  2. Combine the remaining 1 tablespoon sour cream and ground chipotle in a small bowl. Serve the soup garnished with the chipotle cream and scallions.
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