Ingredients
Scale
- 12 oz dried black beans
- 4 cups water
- 1 tablespoon chicken base
- 3 tablespoons oil
- 3 cloves garlic, minced
- 1 cup diced carrots
- 1 poblano pepper, chopped
- 2 jalapeño peppers, chopped
- 1 red bell pepper, chopped
- 1/2 cup green onion, chopped
- 1/2 cup fresh corn
- Chipotle powder, to taste
- 1/2 cup fresh cilantro, chopped
- juice of 1 lime
- chipotle powder (to taste)
Instructions
- Place the dried black beans in a large stock pot and cover with water. Bring to a boil and cook for 5 minutes. Turn off the heat, cover, and let sit for 1 hour and 15 minutes.
(if using canned beans, skip to step 4). - Drain the beans and return the empty pot to the stove over medium heat.
- Add the oil, carrots and garlic to the pot and cook for about 5 minutes, stirring occasionally, until softened and fragrant.
- Stir in the poblano pepper, jalapeños, red bell pepper, and green onion. Cook for another 5 minutes.
- Return the beans to the pot along with the chicken base, 4 cups of water, and chipotle powder to taste. Cover and simmer over low heat for 30 minutes.
- While the soup simmers, char the corn over a gas burner or grill, then cut the kernels from the cob.
- Stir the charred corn, lime juice, and cilantro into the soup. Serve warm with sour cream, sliced jalapeños, or your favorite toppings.
Notes
- Canned black beans: Use 3 (15 oz) cans of black beans instead of dried. Drain and rinse well, and reduce the water slightly.
- Vegetarian: swap chicken base for vegetable broth or Vegetarian No Chicken Base
- Toppings: Sour cream, avocado, jalapeños, and cilantro are favorites. Shredded cheese or crispy tortilla strips work well too.
- Prep Time: 2 hours
- Cook Time: 45 min
- Category: soups
- Method: n/a
- Cuisine: southwestern
Nutrition
- Serving Size: 6 ounce bowl
- Calories: 236
- Sugar: 2.7 g
- Sodium: 19.6 mg
- Fat: 6.4 g
- Carbohydrates: 37.5 g
- Protein: 10.9 g
- Cholesterol: 0 mg