I’ve been food blogging for a while, and I think it’s safe to say, this is one of the best and quickest soups I’ve come across so far. Adapted from sel et sucre.
Nothing like the smokey smell of chipotle peppers drafting through the kitchen. The spicy and unique flavour of the chilies go surprisingly well with the black beans, with a hint of tomato providing the backdrop of the soup’s taste.
This is another great ‘and I didn’t even add (a significant amount of) salt’ recipe. Smokey.. in the best way possible. The lime and fresh cilantro just back it up and take it to the next level. Absolutely to die for.
What you’ll need:
- 1 Tbsp olive oil
- 2 large onions, diced
- 4 – 5 cloves garlic, minced
- 1 chipotle pepper, minced
- 1 tsp adobo sauce (from chipotle peppers can)**
- 1 1/2 Tbsp chili powder
- 1 1/2 Tbsp ground cumin
- 1 Tbsp oregano
- 2 large (28 – 32 ounce) cans black beans, drained and rinsed
- 1 large (28 – 32 ounce) can diced tomatoes
- 2 cups stock
- juice from 1 lime
- 1/2 cup cilantro, finely chopped
- salt and pepper, to taste
1. Heat up a large pot, add diced onions, and oil.
2. When onions are see-through, add chopped garlic, Add 4 – 5 cloves garlic, minced, 1 chipotle pepper, minced, 1 tsp adobo sauce (from chipotle peppers can), 1 1/2 Tbsp chili powder, 1 1/2 Tbsp ground cumin, and 1 Tbsp oregano. Sautee until fragrant, about 30 seconds to 1 minute.
Caution: Chipotles are spicy, handle with care. DO NOT TOUCH YOUR EYES. YOU HAVE BEEN WARNED.
3. Add two cans of black beans, and the can of diced tomatoes. Then add 2 cups of stock.
4. Let cook covered on medium heat for 20 minutes.
5. Serve in bowl, add chopped fresh cilantro, and sliced limes.
6. Make sure you don’t eat it all at once.
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