Citrus-Scented Black Bean Soup with Chipotle Cream

Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Fresh orange and lime juices provide a citrus tang that balances the earthy, rich black beans and the light spice of smoky chipotle (actually dried and smoked jalapenos). To serve alongside, doctor up your favorite cornbread recipe with added corn kernels and Cheddar cheese baked in.

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Ingredients

Directions

  • Heat oil in a large saucepan over medium heat. Add onion, cover and cook, stirring occasionally, until browned, 4 to 5 minutes. Add cumin and cook, stirring, until fragrant, about 30 seconds. Add beans, water, orange zest and juice, salt and pepper; increase heat to medium-high and bring to a boil, stirring often. Transfer to a blender with cilantro, lime juice and 3 tablespoons sour cream. Puree until smooth. (Use caution when pureeing hot liquids; see Tip.)

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  • Combine the remaining 1 tablespoon sour cream and ground chipotle in a small bowl. Serve the soup garnished with the chipotle cream and scallions.

Tips

Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Note: Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.

Tip: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen--and yourself.

Nutrition Facts

Per Serving:
329.9 calories; protein 11.8g 24% DV; carbohydrates 46.7g 15% DV; exchange other carbs 3; dietary fiber 11.3g 45% DV; sugars 16.1g; fat 11.7g 18% DV; saturated fat 3.4g 17% DV; cholesterol 11.7mg 4% DV; vitamin a iu 608.9IU 12% DV; vitamin c 57.7mg 96% DV; folate 142.9mcg 36% DV; calcium 145mg 15% DV; iron 4mg 22% DV; magnesium 23.7mg 9% DV; potassium 821.1mg 23% DV; sodium 468.7mg 19% DV; thiamin 0.3mg 34% DV.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
01/09/2014
Left me wanting more I made this according to the recipe and love it. I made it again and I only pureed half the mixture and added it back to sauce pan this gave the soup more hearty texture and I enjoyed having some whole beans in the soup. Don't skimp on the orange zest or juice it makes all the difference! Read More
ann_cookie
Rating: 5 stars
10/31/2011
It gets 4 out of five to be fair because I made a change or two. I didn't use any sour cream. I did add minced garlic. I didn't add orange zest and used bottled orange juice. I added the juice of one lime at the end. This soup is incredibly flavorful!! My six year old and my husband loved it! Read More
teaganav@rams.colostate.edu
Rating: 4 stars
10/29/2011
Hard to say... I would be willing to try this recipe again but to me it lacked depth. It was nothing like black bean soups I am used to from the can or restaurants. The soup turned out very light in color and very citrus-heavy. If I had been able to taste the black beans it would have been great. I will look into that for next time and also use vegetable or chicken broth instead of water. Read More
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dogmomor
Rating: 4 stars
10/29/2011
Quick easy and great flavor (with modifications) Great week night soup. I agree with previous comments that broth and garlic would be good additions. I like my soups spicy so I added about 1 tsp chipoltle chili with the cumin. The citrus adds a nice balance. Served it with avocado and crunchy sprouts for a satisfying meal. Looking forward to leftovers for lunch. Pros: Quick and easy Cons: Needs a little heat Read More
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