Chipotle black bean soup with avocado cream

Name: Chipotle black bean soup with avocado cream
Total time: 45 min
Yield: 8 servings
Ingredients: 1 small avocado; 1.28 kgs canned black beans; 256 g carrots; 940 ml chicken broth; 198.45 g chipotle peppers in adobo; 2 Tbsps cilantro; 1 Tbsp lemon juice; 2 Tbsps olive oil; 320 g onion; 57.5 ml sour cream

Chipotle Black Bean Soup with Avocado Cream is a gluten-free and lacto-ovo vegetarian soup perfect for autumn. It's packed with vitamins and minerals from ingredients like black beans, avocados, and chipotle peppers in adobo sauce. Best enjoyed as a warm appetizer, this dish can be made in 45 minutes and has a Spoonacular score of 91%.

Ingredients

avocado

1 small

canned black beans

1.28 kgs

carrots

256 g

chicken broth

940 ml

chipotle peppers in adobo

198.45 g

cilantro

2 Tbsps

lemon juice

1 Tbsp

olive oil

2 Tbsps

onion

320 g

sour cream

57.5 ml

Method

Heat the oil in a 4-quart saucepan.
Add the carrots and onions and cook until they're tender-crisp, stirring occasionally.
Add the peppers and cook and stir for 1 minute.Stir the broth and beans into the saucepan and heat to a boil. Reduce the heat to low. Cook for 25 minutes.Mash the avocado with a fork in a small bowl. Stir in the sour cream, cilantro and lemon juice.Spoon one-third of the broth mixture into a blender. Cover and blend until the mixture is smooth.
Pour the mixture into a large bowl. Repeat twice more with the remaining broth mixture. Return the blended mixture to the saucepan. Cook over medium heat until the mixture is hot and bubbling. Divide the soup among 8 serving bowls. Top with the avocado mixture.

Nutrition:

300 kcal

Carbs

44 g

Fat

9 g

Protein

11 g

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