Chipotle Salsa-Black Bean Soup


A delicious, filling, and healthy soup in 5 minutes for about $5? Well, ya can’t really beat that, now can ya?

This soup has a great texture and strong flavor. Plus, it took hardly any work at all. Pretty much the star of the entire meal is well, my food processor.

Anyway, this meal used up a lot of “leftover-ed” ingredients. All I really had to buy was a “large” can of black beans, not the 15-ounce, but the can just larger than that. Then I just made a quick salsa with canned chipotles and threw that into a saucepan with the beans and stock.

Ingredients for 2, plus lunch for 1:

  • 1 large can of black beans, rinsed
  • 1 cup chicken stock
  • Cumin
  • Salt and pepper
  • ½ cup crushed tomatoes
  • 3 chipotle peppers in adobo sauce
  • ½ cup cilantro leaves
  • ¼ white onion
  • 2 garlic cloves

In a food processor, pulse the last 5 ingredients until smooth. Add that to a saucepan.

Then add the first 4 ingredients and pulse until smooth and add to the salsa. Cook on medium-high until thoroughly heat through.

Top with sour cream, shredded cheese, and green onions if desired.

I also served it with jalapeno-corn muffins.

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Published in: on February 7, 2011 at 7:12 am  Comments (2)  
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2 CommentsLeave a comment

  1. Mmmm sounds delicious and hearty! Yummy!
    You have a very nice site!

  2. Thanks Catherine! 🙂


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