Smoky Chipotle Black Bean Soup

• 4garlic cloves, minced
• 1red pepper, deseeded and diced
• 1large onion, diced
• 2chipotle chillies plus 1 tbsp adobo sauce (about 45 g total), chillies finely chopped
• 1 tspground cumin
• 1 tspsmoked paprika
• 2 tbspolive oil
• 480 gdrained black beans (from 2 x 400 g tins), rinsed
• 1 x 400gtin chopped tomatoes
• Fine salt, to taste
• 750 mlvegetable stock
• 30 mllime juice
• 150 mlsoured cream (optional)
• 15 gcoriander, roughly chopped, optional (optional)
• 150 gtortilla chips (optional)
• Black pepper, to taste

Method

1. 1Heat the olive oil in a large pot over medium heat. Add the onion and red pepper and cook for 7 minutes until softened and edges starting to catch with colour.
2. 2Add the garlic, cumin, smoked paprika, chipotle and the adobo sauce. Stir and cook for 2 minutes until the spices smell toasted and the kitchen goes properly smoky.
3. 3Pour in the chopped tomatoes and vegetable stock, then tip in the black beans. Bring up to a boil.
4. 4Reduce the heat and simmer uncovered for 25 minutes, stirring now and then so nothing catches on the base. The soup should be thickened and glossy.
5. 5Take the pot off the heat and blend briefly with a hand blender, leaving most of the beans intact.
6. 6Stir in half the lime juice, taste and add the rest as needed. Season with salt and black pepper.
7. 7Ladle into bowls. Add the optional soured cream, chopped coriander and tortilla chips if using.

Per serving

kcal

303

protein

14.6g

fibre

13.9g

carbs

43g

fat

8.3g