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I’m not alone in thinking that a hot bowl of soup truly warms you up on a chilly day. But does it always fill you up? Depends upon the ingredients, because sometimes my tummy is grumbling for more food a short while after having soup for dinner. The key is to making a hearty and filling soup that truly satisfies, and still gives you that warm feeling! It’s also nice to have a soup recipe on a budget that can be easily doubled for a second meal.
Recipe on a Budget
For me, soup needs to be budget-friendly and it needs to be easy. I made Chipotle Black Bean Soup for my husband and big kids a few weeks ago and they all loved it. Perfect for a chilly fall day, this soup is filling and full of flavor and fiber. With black beans, diced tomatoes, corn, green chiles and La Morena Chipotle Peppers this soup will warm you from the inside out. La Morena gives my dishes an authentic Latino flavor (and spice!) that we love.
I like that I can serve this soup with a variety of toppings so my family can mix in exactly what they want. And my husband and I? We top it with EVERYTHING! A dollop of Greek yogurt, shredded cheese and sliced avocado. Add in a big bowl of tortilla chips and an icy Coca-Cola…I’m in heaven.
Take a Little Time to Save Money
I like to cook on a budget so instead of canned black beans, I prep dry beans for cooking in this soup. You could certainly go the canned black bean route but to save a little money, it’s not hard to take a little time when you’re home to soak and boil a bag of dry beans to have ready when you need it. A one pound bag of dry beans costs $1.70 and makes at least six cups. Versus one can of black beans at $1.30 each that only makes about two cups. If you have the time, truly, try making the beans from scratch. I soaked mine overnight and then boiled them up for 90 minutes today so they’d be ready for the soup at dinnertime.
In Store Special
The rest of the soup goes together quickly, especially with the use of canned diced tomatoes, canned corn, green chiles and La Morena Chipotle Peppers. I picked up the La Morena product and cute Coca-Cola glass bottles at Northgate Market. They are currently offering a special when you combine La Morena products with Coca-Cola: Buy (1) 7.5oz Mini Can or 6 pack PET bottles of any Coca-Cola brand + La Morena product and receive $0.50 off. Consider doubling this soup recipe and freezing half so you’ll have a ready-to-serve meal during the busy holiday season!
Now, a warning. Chipotle peppers in adobo are HOT. You will not be using the entire can in this soup. I used only 1/3 of the can and probably shouldn’t have even used that much because my soup was still quite spicy. I’d recommend starting with 3/4 of one pepper because you can always add more later if you want more kick. I used 1 1/2 peppers and it was probably too spicy. Fortunately we topped our soup with Greek yogurt which cooled it down.
So here’s what I did with the rest of the peppers in the can. I labeled plastic baggies and put them in the freezer so I can use them in another recipe in the future. You could also cut them up and divide into ice cube trays so you have a small shot of spice to use later.
Dinner in 20 minutes
Once you have the dry beans prepped and ready, this soup only takes about 20 minutes to toss together and cook. Great on those days when you’re short on time and need something hot and filling on the table fast!
The combinations of flavors is complex and satisfying, and oh-so warming on a chilly day. If you enjoy this recipe, make sure to search #MejoresRecetas for recipes from La Morena and Coca-Cola. For additional savings, also look for the specially marked displays in your stores.
- I lb bag of dry black beans, prepared (instructions follow) OR 2 cans black beans, rinsed & drained - You will need a total of 4 cups black beans
- 2 Tbsp olive oil
- 1 yellow onion, diced
- Can of Chipotle peppers in adobo, to taste (I recommend between 3/4 of one pepper to 1.5 peppers)
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 garlic cloves, chopped
- 1.5 tsp smoked paprika
- 1.5 tsp ground cumin
- 2 tsp chili powder
- 1 can chicken broth (2 cups)
- 1 can of corn, well drained
- 1 can of fire-roasted diced tomatoes
- 1 4-oz can green chilies
- Preparing the Dry Black Beans - Pick through the beans (don't skip that step, I found a pebble once!) Rinse beans thoroughly.
- For an overnight soak, add beans to a pot with 8 cups of cold water and let them sit overnight or at least 8 hours. Drain and rinse beans. For a quick soak, add beans to a pot with 8 cups of cold water and bring to a boil for two minutes. Remove from heat and cover pot with lid. Let stand one hour, then drain and rinse beans.
- To cook the Beans - add 8 cups hot water to prepped & soaked beans. Simmer gently with lid tilted until desired tenderness is achieved, between 1.5 - 2 hours.
- To Make Soup - In a large pot or Dutch oven, heat oil over medium heat.
- Add onions, chipotle pepper, salt and pepper. Stir to combine and use spoon to break up pepper into small bits. Cook until slightly softened, about five minutes.
- Add garlic, paprika, cumin and chili powder, then stir to combine. Cook another five minutes, stirring occasionally.
- Add four cups of cooked and drained beans, chicken broth, diced tomatoes, corn and chilies. Stir to combine and then cover.
- Cook over medium heat for 15-20 minutes.
- Serve with toppings, like Greek yogurt or sour cream, cilantro, avocado slices, shredded cheese and tortilla chips.