Chipotle peppers in adobo sauce make a spicy base for this festive Mexican black bean soup. Loaded with corn, black beans, cooked brown rice and generously topped with diced tomatoes, red onion, sliced avocado, sour cream and, or course, cilantro.
- 2 tbsp canola oil (30 mL)
- ½ medium sweet onion, diced
- 2 tsp smoked paprika (10 mL)
- 2 tbsp tomato paste (30 mL)
- 4 cups no salt added vegetable broth (1 L)
- 1 (540 mL) can black beans, drained and rinsed
- 1 chipotle pepper in adobo sauce (about 1 tbsp/15 mL)
- 1 cup frozen corn (250 mL)
- 1 cup brown rice, prepared according to package directions (250 mL)
- Optional garnishes: diced tomato, diced red onion, avocado, sour cream and chopped cilantro
In a medium saucepan/pot over medium-high heat, heat oil. Add onions, sauté until translucent, about 5 minutes. Add smoked chili powder and tomato paste, cook 1 minute stirring constantly. Add vegetable broth, stir to combine. Add black beans, bring to a boil, reduce heat and simmer 5 minutes.
Using a ladle, measure 2 cups (500mL) of soup. Add soup and chipotle pepper to blender or food processor and process until smooth; return to remaining broth. Add frozen corn and cooked brown rice, cook 5 minutes until corn is no longer frozen and heated through.
Serve soup topped with optional garnishes: tomato, red onion, avocado slices, sour cream and cilantro.
To lower sodium content, use no salt added canned black beans
For a spicier kick, add more chipotle pepper in adobo sauce
Serve with a side spinach salad
Keywords: Mexican Soup, Black Bean Soup, Easy Black Bean Soup, Spicy Mexican Black Bean Soup