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Chipotle-Black Bean Soup

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Ingredients
  Dried black beans 1 Cup (16 tbs)
  Boiling water 1⁄2 Cup (8 tbs)
  Dried chipotle chile 1
  Olive oil 1 Teaspoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Water 2 Cup (32 tbs)
  Dried oregano 1⁄4 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Canned fat free less sodium chicken broth 15 3⁄4 Ounce (1 Can)
  Ground red pepper 1⁄4 Teaspoon
  Canned diced tomatoes and green chiles 10 Ounce, undrained (1 Can)
  6 inch corn tortillas 2 , cut into 1/4-inch strips
  Cooking spray 1 Tablespoon
  Plain fat free yogurt 1⁄2 Cup (8 tbs)
  Finely shredded reduced fat sharp cheddar cheese 1 Ounce (1/4 Cup)
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.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Baked

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