Chipotle Black Bean Soup with Avocado Cream

Name: Chipotle Black Bean Soup with Avocado Cream
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 cup Avocado (1 small ripe avocado, pitted, peeled and cut into cubes (about 1/2 cup)); 45 oz Black Beans (3 cans (about 15 ounces each) black beans, rinsed and drained); 2 cup Carrot (4 large carrots, peeled and diced (about 2 cups)); 4 cup Chicken Broth (4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)); 7 oz Chipotles (1 can (7 ounces) chipotle peppers in adobo sauce, minced); 2 tbsp Coriander (2 tablespoons chopped fresh cilantro leaves); 1 tbsp Lemon Juice (1 tablespoon lemon juice); 2 tbsp Olive Oil (2 tablespoons olive oil); 2 cup Yellow Onion (2 large onions, diced (about 2 cups)); ¼ cup Heavy Cream (1/4 cup sour cream)

50 minMexican

Servings8

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Vegetarian
Gluten Free
Pescatarian

Steps

1Heat the oil in a 4-quart saucepan.
2Add the carrots and onions and cook until they're tender-crisp, stirring occasionally.
3Add the peppers and cook and stir for 1 minute.Stir the broth and beans into the saucepan and heat to a boil. Reduce the heat to low. Cook for 25 minutes.Mash the avocado with a fork in a small bowl. Stir in the sour cream, cilantro and lemon juice.Spoon one-third of the broth mixture into a blender. Cover and blend until the mixture is smooth.
4Pour the mixture into a large bowl. Repeat twice more with the remaining broth mixture. Return the blended mixture to the saucepan. Cook over medium heat until the mixture is hot and bubbling. Divide the soup among 8 serving bowls. Top with the avocado mixture.