Chipotle Black Bean Soup with Avocado Cream
Ingredients
avocado1 small
black beans45 ounces
carrots2 cups
chicken broth4 cups
chipotle peppers in adobo sauce7 ounces
cilantro leaves2 tablespoons
lemon juice1 tablespoon
olive oil2 tablespoons
onions2 cups
cream0.25 cup
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Heat the oil in a 4-quart saucepan.
Add the carrots and onions and cook until they're tender-crisp, stirring occasionally.
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.
Pour the mixture into a large bowl.
Repeat twice more with the remaining broth mixture.
Return the blended mixture to the saucepan.
Cook over medium heat until the mixture is hot and bubbling.
Divide the soup among 8 serving bowls.
Top with the avocado mixture.
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