Summary

Chipotle Black Bean Soup with Avocado Cream might be just the soup you are searching for. Watching your figure? This gluten free and vegetarian recipe has 272 calories, 12g of protein, and 10g of fat per serving. For $1.35 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 37 people have tried and liked this recipe. It will be a hit at your Autumn event. If you have cilantro leaves, onions, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is excellent. Try 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 for similar recipes.

Instructions

1. 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.
2. Stir the broth and beans into the saucepan and heat to a boil. Reduce the heat to low. Cook for 25 minutes.
3. Mash the avocado with a fork in a small bowl. Stir in the sour cream, cilantro and lemon juice.
4. 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.

Ingredients

• 1 ripe avocado, pitted, peeled and cut into cubes (about 1/2 cup)
• 2 cans (about each) black beans, rinsed and drained
• 3 large carrots, peeled and diced (about
• 4 Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
• 5 can chipotle peppers in adobo sauce, minced
• 6 chopped fresh cilantro leaves
• 7 lemon juice
• 8 olive oil
• 9 large onions, diced (about
• 10 sour cream

Directions

• 1 Heat the oil in a 4-quart saucepan.
• 2 Add the carrots and onions and cook until they're tender-crisp, stirring occasionally.