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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pepper | pepper, serrano, raw | 1 | tablespoon | adobo sauce | 3 | cups | broth, Beef | 2 | tablespoons | olive oil | 1 | medium (2-1/2\" dia) | Onion, chopped | 6 | cloves | garlic minced | 3 | tablespoons | chile, hot, green or red, chopped | 1 1/2 | tablespoons | Spices, ground cumin | 1 | tablespoon | chili powder | 1/2 | tablespoon | salt | 5 | cans (15 oz) | black beans, canned, Bush's | 1/4 | cup | Salsa, Pace Picante Sauce | 4 | tablespoons | Lime juice, raw - or 1 TBSP |
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Steps
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Sequence
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Step
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| | 1 | Place the chipotle pepper, adobo sauce and 1 cup of vegetable broth in a blender and blend until smooth; set aside.
In a large dutch oven, heat the oil on medium heat. Add the onions and sauté for 3 minutes. Add the garlic and continue to sauté for an additional 3 minutes. Then, add in the green chilies, cumin, chili powder, and salt. Scrape the bottom of the pan for any brown bits. Add in the chipotle broth, remaining 2 cups of vegtable broth, black beans, cilantro, and salsa. Allow the soup to come to a boil, cover and reduce heat to low and allow the soup to simmer for 35 minutes.
Add in the lime juice. Transfer ⅓ of the soup to a blender and careful blend the soup holding down the lid with a towel. Add back into the dutch oven and stir. If you want a smooth texture, blend all of the soup. For a chunkier texture leave as is. Serve with diced avocados and additional cilantro. For non-vegans, serve with sour cream. |
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