It’s officially fall and that can only mean one thing in my house: bring on the soups!
I love all kinds of soup, from broth to a heavy cream soup. And what’s better than a little cup of soup with lunch or dinner to warm you up? Beans are also a staple in my house, so it seems obvious that we’d also use them to make a hearty soup.
Making soup in the blender is a fantastic trick to cut down on time prepping and cooking for your family. Growing up, my mom used to make an awesome vegetarian tortilla soup in the blender, so I guess that’s where I first learned this method!
Chipotle peppers in adobo sauce add a little spice to the soup and give it a robust, smoky flavor.
This recipe is both easy and quick; you can prepare and cook it in about 15 minutes. It’s also healthy; no frying with oil and no fat additives, so the recipe is low in fat and high in fiber. You shouldn’t need to add any salt, as there is sodium in the chicken broth already and the flavor from the cumin and oregano give the soup sufficient flavoring in addition to the garlic, onion and chipotles in adobo sauce.
Watch the video to see how easy and quick this recipe goes from start to finish.
Tips for adding or reducing heat from the chipotles:
- For just a little more heat, add another tablespoon of adobo.
- For more heat, add another chipotle.
- For less heat, use only one-half of a chipotle pepper instead of one whole one.
- If you don’t want to use the chipotles as garnish because you’re afraid they’ll be too spicy, just leave them out.
You can also correct any mistakes or over-zealousness with the chiles by adding a little more beans and broth to reduce the heat of the chipotles. The Mexican crema will squelch anything too spicy.
A Kenmore blender
- Two 15 oz. cans of black beans (drain all the liquid out of one)
- 1 cup of low-sodium chicken broth
- 1 small clove of garlic, finely chopped
- 1 small slice of white onion chopped
- One 3.5 oz. can of chipotle peppers in adobo sauce (you’ll use about 2 tablespoons of adobo sauce and one chipotle pepper in the blender and another pepper sliced as a garnish)
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano (optional)
- Finely chopped white onion
- Sliced chipotle pepper (optional)
- A spoonful of Mexican crema (or more to taste)
Add the black beans, chicken broth, adobo and chipotle pepper to the blender. Turn on low and run until all the ingredients look like they’re well-blended and you can’t see any chunks of bean or chipotle.
Add the garlic, onion, cumin and Mexican oregano. Blend again for about 30 seconds.
Pour the contents of the blender into a saucepan large enough for at least 6 cups of liquid. Bring to a boil over a medium-high heat and allow to boil for about 2-4 minutes until the color of the soup darkens a bit and the liquid thickens slightly. Reduce heat to a simmer for 5-7 minutes to allow the soup to thicken a bit more. Stir so the beans don’t get stuck to the bottom of the pot.
Ladle into soup bowls. Yields 2 large servings (about 2 cups each) or 4 small servings (about 1 cup each). Garnish with a spoonful of crema, chopped onion and if you like, some sliced chipotle pepper.