Spicy Chipotle Black Bean Soup (Vegan, Gluten-Free, Allergy-Free)
This Spicy Chipotle Black Bean Soup recipe is vegan, gluten-free, and allergy-free! It's a super quick and easy vegetarian soup using canned black beans, chili peppers, and adobo. Smokey, spicy, cool it off with a dollop of refreshing homemade dairy-free sour cream! A perfect healthy plant-based lunch or dinner for the week!
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 4-6 Servings 1x
- Category: Main, Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 1 Cup Chopped Red Onion
- 1 Cup Chopped Red Bell Pepper
- 1 Tsp Minced Garlic
- 2 Cans Unsalted Black Beans (including liquid)
- 1 (4oz) Can Roasted Diced Green Chilies
- 2 Chipotle Peppers in Adobo Sauce (roughly chopped)
- 2 TB Adobo Sauce
- 2 TB Tomato Paste
- 3 Cup Vegetable Broth
- 2 Tsp Chili Powder
- 1 Tsp Ground Cumin
- 1 Tsp Dried Oregano
- 1/4 to 1/2 Tsp Chipotle Powder (or Black Pepper)
Toppings:
- Dairy-Free Sour Cream
- Fresh Chopped Cilantro
Instructions
- Add your chopped red onion, bell pepper, and minced garlic to a large soup pot and dry saute for about 5 minutes, just until the veggies sweat.
- Add the canned black beans and liquid, green chilis, chopped chipotle peppers, adobo sauce, and tomato paste; mix together.
- Pour in the 3 cups of veggie broth, spices, and herbs and give everything a mix to combine.
- Bring the soup to a boil, reduce the heat, and let it simmer for just about 15 minutes (pot uncovered).
- Use an immersion blender or scoop out 3/4 of the soup and give it a blend quick blitz in a food processor or blender. Blend just enough so that the soup is semi-creamy, but still has texture.
- Serve your soup and top with fresh cilantro and dairy-free sour cream.
Nutrition
- Serving Size: 1 Bowl
Find it online: https://strengthandsunshine.com/spicy-chipotle-black-bean-soup/