Chipotle Black Bean Soup with Avocado Cream

Ingredients

• •2 tablespoons Olive oil
• •2 cups Carrots, chopped
• •2 cups Onions, chopped
• •7 ounces Chipotle peppers in adobo sauce, chopped (use half for milder heat)
• •4 cups Chicken broth
• •45 ounces Canned black beans, rinsed and drained
• •1 Small avocado
• •¼ cup Sour cream
• •2 tablespoons Fresh cilantro leaves, chopped
• •1 tablespoon Lemon juice

Method

From foodista.com — read the original

1. 1Heat the oil in a 4-quart saucepan over medium heat.
2. 2Add the carrots and onions and cook, stirring occasionally, until tender-crisp.
3. 3Add the chipotle peppers and cook, stirring, for 1 minute.
4. 4Stir in the broth and black beans.
5. 5Heat to a boil, then reduce the heat to low.
6. 6Cook for 25 minutes.
7. 7Meanwhile, mash the avocado with a fork in a small bowl.
8. 8Stir the sour cream, cilantro, and lemon juice into the avocado.
9. 9Spoon one-third of the soup into a blender, cover, and blend until smooth.
10. 10Pour the blended soup into a large bowl.
11. 11Repeat twice more with the remaining soup.
12. 12Return all the blended soup to the saucepan.
13. 13Cook over medium heat until hot and bubbling.
14. 14Divide the soup among 8 bowls and top each with the avocado cream.