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Black Bean Chipotle Soup

Total Time

Prep: 15 min. Cook: 30 min.


8 servings (2 quarts, 1 cup sauce)

I am a vegetarian, but the rest of my family is not. But they prefer this soup to a traditional meaty chili because it’s packed with so much flavor.—Janice Schneider, Parkville, Missouri


  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon canola oil
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 tablespoon chopped chipotle pepper in adobo sauce
  • 2 bay leaves
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • SAUCE:
  • 1 cup reduced-fat sour cream
  • 2 green onion tops, chopped
  • 1 garlic clove, peeled
  • 1/8 teaspoon salt
  • 1/8 teaspoon adobo sauce
  • 1 tablespoon minced fresh cilantro


  1. In a large saucepan coated with cooking spray, saute onion and garlic in oil until tender. Add the beans, broth, tomatoes, chipotle pepper, bay leaves and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  2. Meanwhile, in a blender, combine the sour cream, green onion tops, garlic, salt and adobo sauce; cover and process until blended.
  3. Discard bay leaves from soup. Top each serving with sauce and sprinkle with cilantro.

Nutrition Facts

1 cup: 185 calories, 4g fat (2g saturated fat), 10mg cholesterol, 883mg sodium, 29g carbohydrate (6g sugars, 7g fiber), 10g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1/2 fat.

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