Chipotle Black Bean Soup

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*Exported from MasterCook *

 

Chipotle-Black Bean Soup

 

Recipe By :Recipe by Nancy Niemeyer, Cooking Light, June 2000

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Soup

1 cup dried black beans (about 6 ounces)

1/2 cup boiling water

1 chipotle chile -- dried

1 teaspoon olive oil

1/4 cup onion -- chopped

1 clove garlic -- minced

2 cups water

1/4 teaspoon dried oregano

1/8 teaspoon ground cumin

1 can (16 ounce) broth

1/4 teaspoon ground red pepper

1 can (14.5 ounces) diced tomatoes and green

chiles -- undrained

Topping

2 (6-inch) corn tortillas -- cut into 1/4-inch strips

Cooking Spray

1/2 cup plain fat-free yogurt

1/4 cup (1 ounce) reduced-fat sharp cheddar cheese -- finely

shredded

 

To prepare soup, sort and wash beans; place in a large Dutch oven. Cover with

water to 2 inches about beans; bring to a boil, and

cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain

 

Combine boiling water and chipotle in a bowl; let stand 15 minutes or until

soft. Drain, seed, and chop.

 

Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 2

minutes or until tender. Add garlic; saute 1 minute. Add

beans, chipotle chile, 2 cups water, oregano, cumin, and broth; bring to a boil.

Cover, reduce heat, and simmer 3 hours or until

beans are soft.

 

Preheat oven to 350 F.

 

To prepare toppings, place tortilla strips in a single layer on baking sheet.

Lightly coat tortilla strips with cooking spray.

Bake at 350 F for 12 minutes or until toasted.

 

Ladle soup into each of 4 bowls; top with tortilla strips, yogurt, and chees.

 

Yield:

" 1 1/4 cups soup "

 

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Per serving: 15 Calories (kcal); 1g Total Fat; (65% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : The chipotl chile gives this soup a smoky flavor that makes it different

from other black bean soups. I usually make a big

pot so we have leftovers. The flavors get even better after it sits for a day

or two.

 

Jenny D. Arey, Columbus, Georgia