A lot of people have been asking me to share recipes of some of the quick and easy meals I make my family during the week. Some recipes have been passed down by my family, some I’ve made up and some I’ve found on-line or in food magazines. One of our favorite soups is this Chipotle Black Bean Soup. We have this every few weeks because it’s pretty easy for me to make and tastes better than any black bean soup we’ve ever had.

Let me just say that as a busy mom with little spare time on my hands, I have no problem using canned goods. I do, however, make sure that what I purchase is organic/low sodium/all natural etc. If you’ve made beans before, you know it can be quite a process. You usually have to soak them over night before you even start cooking them. That’s why I prefer to used Goya’s canned beans. I simply rinse the beans before I use them (to get the salt/seasoning off). It’s quick, easy and I love them.

Below is the recipe along with a few photos of what it looks like when I make it at home. I hope you’ll try it sometime soon as it’s perfect for chilly weather.

Chipotle Black Bean Soup

Serves 6

Prep time: 10 min.

Total time: 30 min.

3 cans (15.5 oz. each) Black Beans, divided
1 chipotle chile, plus 2 tsp. chipotle chile sauce from 1 can (7 oz.)
Chipotle Chiles in Adobo Sauce
2 tbsp. Extra Virgin Olive Oil
½ medium yellow onion, chopped
½ red bell pepper, finely chopped
½ green bell pepper, finely chopped
2 tsp. Minced Garlic, or 4 cloves garlic, finely chopped
½ tsp. Ground Cumin
1 Chicken Bouillon mixed with 2 cups water, or 2 cups chicken broth
½ cup sour cream
1 small tomato, finely chopped
2 tbsp. roughly chopped fresh cilantro

1.	In a blender, add 1 can black beans, chipotle chile and sauce (or to taste) and 2 cups water with chicken bouillon. Puree until smooth (about 30 seconds) and set aside.

Heat oil in large pot over medium-high heat. Add onions and peppers and cook until sof (about 10 minutes). Add garlic and cumin and cook until fragrant (about 30 seconds more). Add chicken bouillon mixture, reserved black bean puree and remaining black beans in the pot. Bring the mixture to a boil and reduce the heat to medium low and cook, stirring occasionally until the soup thickens and the flavors come together (about 10 minutes).