The other day the kids surrounded me with grumbly tummies and I knew I needed to find something fast. In search of that last-minute dinner I could throw together, I hopped on Pinterest.
This site is a lifesaver, folks.
I can’t tell you how many times I’ve pulled off a stellar meal when following a popular food blogger’s recipe. My Food! Food! Food! board gets lots of pins that I plan on testing. And it just so happened that I had picked up the ingredients for this Chipotle Black Bean Soup with Avocado Cream.
Seriously, people. I had no idea how easy and tasty and family-friendly this soup would be.
Even though I’m not a fan of spicy things, I took this blogger’s advice and didn’t skimp on the chipotle in adobo sauce. Without that nifty can, the soup would not be the same. I, however, only used 1 chipotle, not 2 (as suggested). If you’re a spicy fan, add another. I froze the remaining peppers in separate Ziploc bags for future use.
Chipotle Black Bean Soup with Avocado Cream
Serves 4-5, adapted from Eats Well With Others
- 3 tbsp olive oil
- 4 large organic carrots, peeled and diced small (My kids claim to not like cooked carrots. Cutting them super small makes a difference)
- 2 large organic onions, diced
- 1 chipotle peppers in adobo, minced
- 4 cups chicken broth
- 2 cans black beans, drained (or kidney beans or Cuban BBs–whatever you have)
- 1 small ripe avocado
- 1/4 cup greek yogurt or sour cream
- 2 tbsp chopped fresh cilantro
- 1 tsp lime juice
- Heat the oil in a large saucepan. Add the carrots and onions and cook until tender, stirring occasionally. Add the peppers and cook for 1 minute.
- Mix the broth and the beans into the pan and bring to a boil. Reduce the heat to low and simmer until heated through, about 10 minutes.
- In a bullet or food processor, combine the avocado, sour cream (or greek yogurt), cilantro and lime juice. Pulse until smooth. Season to taste with salt.
- Using an immersion blender, puree about one third of the soup. Stir and season to taste with salt and black pepper. Serve topped with the avocado cream.
This is all you’ll need to make this not-so-pretty looking, delish soup.
Best part? This is a fast, healthy, economical meal my whole family loves.
Thank you Pinterest and food bloggers and the makers of chipotle in adobo sauce.