Ingredients1 h 15 m servings 196 cals
- Heat olive oil in a large pot over medium heat. Cook and stir bacon, onion, green bell pepper, and red bell pepper in hot oil until the onion is caramelized, about 20 minutes.
- Stir garlic, chipotle pepper, and cumin into the bacon mixture; cook until the garlic is fragrant, 1 to 2 minutes. Pour black beans and chicken broth into the pot; bring to a boil, reduce heat to medium-low, and simmer until the beans are tender, about 30 minutes.
- Mash some of the beans with a potato masher until the soup reaches your desired consistency.
Per Serving: 196 calories; 3 g fat; 31.5 g carbohydrates; 11.7 g protein; 5 mg cholesterol; 1090 mg sodium. Full nutrition
ReviewsRead all reviews 9
We liked this soup. Made as written except used four chipotles to increase the heat. Next time we'll sub one cup of red wine for one cup of the broth and will add either lime juice or red wine...
I used less chicken broth and added plain yogurt after cooking. Great recipe!!
Turned out pretty good. I used two chipotle peppers instead of one and used my hand held immersion blender to blend out some of the beans. I ended up needing to add more chicken stock to thin it...
This recipe I first had on Galiano Island over the Holidays about 15 years ago. My Mum who deserves a few Michelin Stars herself for consistent fabulous meals ! With never an over cooked, unde...
I love this soup! I made it exactly like the recipe, and the flavor was great, but I needed a little more heat, so added the whole can (7.5 oz) of chopped up chipotle peppers WITH the adobe sa...
Wow, this is delicious. I used regular bacon and cooked it in the pot, then poured out some of the grease and used the rest to saute the onion. I also used two chipotle in adobo sauce. I might...
Made as written and it was very good. The chipotle adds a nice touch of heat with a slight smoke flavor. I think this could be better by frying the bacon first to get it crispy and remove bacon ...