Citrus-Scented Black Bean Soup with Chipotle Cream

  • Yield : 2 servings, about 1 3/4 cups each
  • Prep Time : 30m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    333 calorie
  • Saturated Fat

    3 grams
  • Cholesterol

    12 grams
  • Sodium

    454 milligrams
  • Carbohydrate

    47 grams
  • Fiber

    10 grams
  • Protein

    12 grams


  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, chopped
  • 2 teaspoons ground cumin
  • 1 15-ounce can black beans, rinsed
  • 3/4 cup water
  • 1/2 teaspoon freshly grated orange zest
  • 1/2 cup orange juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 4 tablespoons reduced-fat sour cream, divided
  • Pinch of ground chipotle chile (see Note)
  • 2 scallions, thinly sliced


Step 1

Heat oil in a large saucepan over medium heat. Add onion, cover and cook, stirring occasionally, until browned, 4 to 5 minutes. Add cumin and cook, stirring, until fragrant, about 30 seconds. Add beans, water, orange zest and juice, salt and pepper; increase heat to medium-high and bring to a boil, stirring often. Transfer to a blender with cilantro, lime juice and 3 tablespoons sour cream. Puree until smooth. (Use caution when pureeing hot liquids; see Tip.)

Step 2

Combine the remaining 1 tablespoon sour cream and ground chipotle in a small bowl. Serve the soup garnished with the chipotle cream and scallions.

Step 3

Hot liquids can splatter out of a blender when it¿s turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen¿and yourself. Ingredient Note: Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.

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