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
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.