Chipotle Black Bean Soup
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 3 cans (15.5 oz. each) GOYA®  Black Beans, divided
  • 11 chipotle chile, plus 2 tsp. chipotle chile sauce from 1 can (7 oz.) GOYA®  Chipotle Peppers in Adobo Sauce
  • 12 tbsp. GOYA®  Extra Virgin Olive Oil
  • 1½ medium yellow onion, chopped
  • 1½   red bell pepper, finely chopped
  • 1½   green bell pepper, finely chopped
  • 12 tsp. GOYA®  Minced Garlic, or 4 cloves garlic, finely chopped
  • 1½ tsp. GOYA®  Ground Cumin
  • 11 packet GOYA®  Chicken Bouillon mixed with 2 cups water, or 2 cups chicken broth
  • 1½ cup sour cream 
  • 11 small tomato, finely chopped 
  • 12 tbsp. roughly chopped fresh cilantroStep 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. Step 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. Step 3 Divide soup evenly among serving bowls. Top with a dollop of sour cream. Sprinkle with tomatoes and cilantro.



Log in or Register to write a comment.