Smokey Chipotle Black Bean Soup with Avocado Lime Cream

Welcome back to our cozy corner of the culinary world, where today we’re diving into a dish that’s as heartwarming as it is flavorful. Our Smokey Chipotle Black Bean Soup is a concoction that promises to delight your taste buds with its rich, smoky depth, complemented by the refreshing zing of Avocado Lime Cream and the satisfying crunch of crispy tortilla strips. This dish is not just a soup; it’s a hearty embrace in a bowl, perfect for chilly evenings or when you’re in the mood for something comforting yet bursting with layers of flavor.

Ingredients:

For the Soup:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 cans (15 ounces each) black beans, rinsed and drained
• 3 chipotle peppers in adobo sauce, finely chopped, plus 2 tablespoons of the sauce
• 1 can (14.5 ounces) fire-roasted tomatoes
• 4 cups vegetable broth
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

For the Avocado Lime Cream:

• 1 ripe avocado
• 1/4 cup sour cream or Greek yogurt
• Juice of 1 lime
• Salt to taste

For the Crispy Tortilla Strips:

• 4 corn tortillas, cut into thin strips
• Oil for frying
• Salt to taste

Instructions:

Prepare the Soup:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 5 minutes.

Stir in the cumin and smoked paprika, cooking for another minute until the spices are toasted.

Add the black beans, chipotle peppers plus adobo sauce, fire-roasted tomatoes, and vegetable broth. Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes to allow the flavors to meld together.

Make the Avocado Lime Cream:

While the soup simmers, blend the avocado, sour cream (or Greek yogurt), lime juice, and a pinch of salt in a food processor until smooth. If necessary, add a tablespoon of water to reach a creamy consistency. Set aside.

Fry the Tortilla Strips:

Heat oil in a small pan over medium-high heat. Fry the tortilla strips in batches until crispy and golden, about 1-2 minutes. Remove and drain on paper towels, seasoning with salt while still hot.

Serve:

Once the soup is ready, adjust the seasoning if needed and ladle it into bowls.

Dollop each serving with a spoonful of the Avocado Lime Cream and sprinkle with crispy tortilla strips and chopped cilantro.

Serving Suggestions:

This Smokey Chipotle Black Bean Soup is a standalone marvel but feel free to serve it with a side of warm, buttered cornbread or a light salad for an even more fulfilling meal.