Chipotle Black Bean Soup with Avocado Cream

A rich and savory chipotle black bean soup with a perfect balance of smokiness and richness, topped with a creamy avocado yogurt blend.

Ingredients:

• 1 cup dried black beans, soaked overnight
• 1 onion, diced
• 3 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 can 14 oz diced tomatoes
• Salt and pepper to taste
• 1 avocado, peeled and pitted
• 1/2 cup plain Greek yogurt
• Juice of 1 lime
• Cilantro leaves for garnish

Instructions:

Soak the black beans, then add the diced tomatoes, chipotle pepper, cumin, diced onion, minced garlic, and vegetable broth to a large pot

After bringing the mixture to a boil, lower the heat, and simmer the beans until they are soft, 45 to 60 minutes

To taste, add salt and pepper for seasoning

Make the avocado cream while the soup is cooking by blending avocado, Greek yogurt, and lime juice until they are smooth

When the beans are soft, use an immersion blender to partially blend the soup, retaining some of the beans whole, for a thicker consistency

Serve the soup hot, garnished with cilantro leaves and a dollop of avocado cream

Savor the black bean soup with chipotle and avocado cream!