Chipotle Black Bean Soup

Serves 6

Prep time: 10 min.

Total time: 30 min.

Ingredients

3 cans (15.5 oz. each) GOYA® Black Beans, divided

1 chipotle chile, plus 2 tsp. chipotle chile sauce from 1 can (7 oz.) GOYA®

Chipotle Chiles in Adobo Sauce

2 tbsp. GOYA® Extra Virgin Olive Oil

½ medium yellow onion, chopped

½ red bell pepper, finely chopped

½ green bell pepper, finely chopped

2 tsp. GOYA® Minced Garlic, or 4 cloves garlic, finely chopped

½ tsp. GOYA® Ground Cumin

1 GOYA® Chicken Bouillon mixed with 2 cups water, or 2 cups chicken broth

½ cup sour cream

1 small tomato, finely chopped

2 tbsp. roughly chopped fresh cilantro

Directions

1. In bowl of blender, add 1 can black beans, chipotle chile and sauce and 2 cups water. Puree until smooth, about 30 seconds; set aside.
2. Heat oil in large pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic and cumin; cook until fragrant, about 30 seconds more. Add chicken bouillon mixture, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 minutes.
3. Divide soup evenly among serving bowls. Top with a dollop of sour cream. Sprinkle with tomatoes and cilantro.

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