Check out this fantastic and hearty black bean and chipotle chile soup I made this week. There are three reasons I love this recipe: First, you can make it in the blender—so it’s very easy to clean up afterward. Second, the whole recipe from prep to bowl can be made in 15 minutes or less! And last but not least, this recipe is very healthy—it’s low-fat and high in fiber. It makes a great first course if you divide into smaller portions, or with a little bolillo roll and butter, it can make an excellent and filling lunch or dinner.
To make this recipe vegetarian, substitute vegetable broth for the chicken broth.
Here’s a quick video to show you how to make this soup:
For more tips and info on this recipe, visit the Kenmore Genius Blog, where I originally published my chipotle black bean soup recipe.
You can also see all the other recipes and tips from The Other Side of The Tortilla on the Genius Blog.
- How do you like to make your black bean soup?