Chipotle Black Bean Soup

makes 4–6 servings | source

1 tbsp olive oil (or bacon fat if you have it)
1 large onion, diced
4–5 cloves garlic, minced
1 chipotle pepper, minced
1 tsp adobo sauce (from chipotle peppers can)**
1 1/2 tbsp chili powder
1 1/2 tbsp ground cumin
1 tbsp oregano
2 large (28 – 32 ounce) cans black beans, drained and rinsed
1 large (28 – 32 ounce) can crushed tomatoes
2–3 cups stock (depends on your desired level of soupy-ness)
juice from 1 lime
1/4 cup cilantro, finely chopped
salt + pepper, to taste
garnish with avocado and/or sour cream (or Greek yogurt)

  1. In a large pot or dutch oven, heat 1 tbs olive oil or bacon fat over medium heat, then sautee 1 large onion, diced until translucent
  2. Add garlic, chipotle pepper, adobo sauce, chili powder, cumin, and oregano then sautee until fragrant (about 30 seconds to 1 minute)
  3. Stir in black beans, drained and rinsed, crushed tomatoes, and cups stock
  4. Bring to a boil, then reduce heat and let simmer until the beans are softened and the soup has thickened, about 15 – 20 minutes (and longer won’t hurt), adding more stock if needed
  5. Stir in juice from 1 lime, cilantro and salt + pepper, to taste
  6. Transfer to a blender or use an immersion blender to puree the soup to desired consistency
  7. Serve topped with additional cilantro, sour cream (or Greek yogurt), and avocado, if desired