Chipotle Black Bean Soup with Avocado Cream

Name: Chipotle Black Bean Soup with Avocado Cream
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 small ripe avocado, pitted, peeled and cut into cubes (about 1/2 cup); 3 cans (about 15 ounces each) black beans, rinsed and drained; 4 large carrots, peeled and diced (about 2 cups); 4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic); 1 can (7 ounces) chipotle peppers in adobo sauce, minced; 2 tablespoons chopped fresh cilantro leaves; 1 tablespoon lemon juice; 2 tablespoons olive oil; 2 large onions, diced (about 2 cups); 1/4 cup sour cream

“If you have around 45 minutes to spend in the kitchen, Chipotle Black Bean Soup with Avocado Cream might be a great gluten free and lacto ovo vegetarian recipe to try. One serving contains 284 calories, 12g of protein, and 9g of fat. For $1.35 per serving, you get a hor d'oeuvre that serves 8. A couple people made this recipe, and 37 would say it hit the spot. Autumn will be even more special with this recipe. If you have chipotle peppers in adobo sauce, cilantro leaves, carrots, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is super. Users who liked this recipe also liked Citrus-Scented Black Bean Soup with Chipotle Cream, Black Bean Soup with Sweet Plantain and Avocado-Cumin Cream, and Chipotle Black Bean Tomato Corn Avocado Salad.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Avocadosmall ripe, about 1/2 cup, pitted, peeled and cut into cubes1 small
Black beansabout 15 ounces each, rinsed and drained45 oz
Carrotslarge, about 2 cups, peeled and diced2 cups
Chicken brothRegular, Natural Goodness® or Certified Organic4 cups
Chipotle peppers in adobo sauce7 ounces, minced7 oz
Cilantro leaves2 tbsp
Lemon juice1 tbsp
Olive oil2 tbsp
Onionslarge, about 2 cups, diced2 cups
Cream¼ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
Heat the oil in a 4-quart saucepan.
2
Add the carrots and onions and cook until they're tender-crisp, stirring occasionally.
3
Add the peppers and cook and stir for 1 minute.Stir the broth and beans into the saucepan and heat to a boil. Reduce the heat to low. Cook for 25 minutes.Mash the avocado with a fork in a small bowl. Stir in the sour cream, cilantro and lemon juice.Spoon one-third of the broth mixture into a blender. Cover and blend until the mixture is smooth.

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