Chipotle Black Bean Soup with Avocado Cream
If you have around 45 minutes to spend in the kitchen, Chipotle Black Bean Soup with Avocado Cream might be a great gluten free and lacto ovo vegetarian recipe to try. One serving contains 284 calories, 12g of protein, and 9g of fat. For $1.35 per serving, you get a hor d'oeuvre that serves 8. A couple people made this recipe, and 37 would say it hit the spot. Autumn will be even more special with this recipe. If you have chipotle peppers in adobo sauce, cilantro leaves, carrots, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is super. Users who liked this recipe also liked Citrus-Scented Black Bean Soup with Chipotle Cream, Black Bean Soup with Sweet Plantain and Avocado-Cumin Cream, and Chipotle Black Bean Tomato Corn Avocado Salad.
Ingredients
ripe avocado, pitted, peeled and cut into cubes (about 1/2 cup)
1 small ripe avocado, pitted, peeled and cut into cubes (about 1/2 cup)
cans (about each) black beans, rinsed and drained
3 cans (about 15 ounces each) black beans, rinsed and drained
large carrots, peeled and diced (about
4 large carrots, peeled and diced (about 2 cups)
Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
can chipotle peppers in adobo sauce, minced
1 can (7 ounces) chipotle peppers in adobo sauce, minced
chopped fresh cilantro leaves
2 tablespoons chopped fresh cilantro leaves
lemon juice
1 tablespoon lemon juice
olive oil
2 tablespoons olive oil
large onions, diced (about
2 large onions, diced (about 2 cups)
sour cream
1/4 cup sour cream