Chipotle Black Bean Soup with Cilantro Lime Cream (GF)

This Chipotle Black Bean Soup with Cilantro Lime Cream is one of my favorite ways to warm up on cold days. It is vegetarian and loaded with tons of flavor from all the vegetables and seasonings. Perfect for your Cinco de Mayo celebrations or any time of the year!

📝 Ingredients

• Fresh cilantro sprigs, chives, or finely minced green onions
• Fresh ripe tomatoes, chopped
• Fresh lime wedges
• Tortilla chips
• Cilantro-Lime Cream (from above)
• 3/4 cup (170g) sour cream or crème fraîche
• Juice of 1/2 to 1 lime
• 1/4 cup fresh cilantro leaves, rinsed very well and patted dry
• Kosher salt and white pepper, to taste
• 1 lb (454g) dried black beans, picked through for pebbles and rinsed, or 2 15 oz; 425g cans black beans*, drained and rinsed
• 3 tbsp (38g) extra virgin olive oil
• 1 large onion, peeled and finely chopped
• 2 medium red bell peppers, seeded and chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 to 3 canned chipotle chilies en adobo, chopped
• 2 tbsp (29g) tomato paste
• 3 cups (681g) cold, fresh water
• 3 cups (681g) chicken or vegetable stock
• 1 tbsp (5g) unsweetened cocoa powder
• 3/4 cup (168g) orange juice
• Juice of 1 fresh lime
• 1/2 cup minced fresh cilantro leaves or parsley
• Sea salt, to taste

👨‍🍳 Instructions

1. 1Prep the Beans: Place beans in a saucepan,...: Prep the Beans: Place beans in a saucepan, cover with cold water. Bring to a boil, remove from the heat, cover and let sit for 1 hour. Drain thoroughly before using. (If using canned beans, there is no need to soak them ahead. Pour into a colander, rinse very well with cold running water and drain thoroughly.)
2. 2Make the Soup: Heat the olive oil in...: Make the Soup: Heat the olive oil in a large pot over medium-high heat. Add the red onion, peppers and garlic; sauté until the onion is translucent. Reduce the heat to medium-low and add the oregano, cumin, sumac (if using), chipotle chilies, and tomato paste; sauté, stirring, for 1 minute. Add the cold water, stock, and soaked beans.
3. 3Bring the soup to a boil, boil for...: Bring the soup to a boil, boil for 5 minutes stirring occasionally, then lower to a simmer and cook, covered for about 3 hours, or until the beans are tender and the liquid is mostly absorbed and slightly thickened. (If using canned beans, cook the other ingredients on their own for about 30 minutes to develop the flavors. Add the rinsed canned beans and cook an additional 30 minutes or until beans are tender and flavorful. Don’t worry if they get really soft because you are going to puree the soup.)
4. 4Make the Cream: While the soup is cooking,...: Make the Cream: While the soup is cooking, make the cream. Combine the sour cream or crème fraîche, lime juice (start with juice of 1/2 lime), and cilantro in a food processor. Run the motor until the herbs are completely pureed and well blended. Taste and add salt and pepper. Add more lime juice or cilantro if you want a bolder, brighter flavor, but remember that flavors intensify with time.
5. 5Transfer to a bowl and store, covered, in...: Transfer to a bowl and store, covered, in the refrigerator while the soup finishes.
6. 6Finish the Soup: When the beans are tender...: Finish the Soup: When the beans are tender and the flavors blended, stir in the cocoa powder, orange juice, cilantro, scallions, and salt; continue to simmer for 5 minutes, stirring occasionally. Taste and adjust seasonings.
7. 7Using an immersion blender, puree the soup in...: Using an immersion blender, puree the soup in the pot. Keep warm on low heat until ready to serve. You can also use a food processor or regular blender, just work in batches.
8. 8*If you prefer to use a traditional blender,...: *If you prefer to use a traditional blender, puree the soup in 2 or 3 batches never filling the blender more than about half full. When blending hot liquids, always leave the top slightly ajar and cover it with a kitchen towel to protect yourself from the steam and splashes. Puree the first batch, pour into a large bowl and repeat until all the ingredients are smooth. Transfer back to the saucepan and reheat if needed.
9. 9Ladle soup into warmed serving bowls, top each...: Ladle soup into warmed serving bowls, top each bowl with a dollop of the Cilantro Cream, sprinkle with chopped tomatoes, and garnish with a sprig of fresh cilantro or chopped chives. Serve with extra lime wedges and tortilla chips.
10. 10For a hearty vegetarian main course, serve the...: For a hearty vegetarian main course, serve the soup over cooked rice.