Servings: 14 cups
Calories: 193kcal
Equipment
- Large stock pot or Dutch Oven
- Blender or Hand-held Immersion Blender
Ingredients
- 1 onion diced
- 1 red pepper diced
- 1-2 garlic cloves minced
- 1-2 tablespoons smoked chipotle powder
- 1-2 tablespoons ancho chili powder
- ½ teaspoon salt or to taste
- 1 28 oz can diced tomatoes preferably no salt added
- 4 cups water
- 2 18 oz canned black beans drained, and rinsed
- 1 18 oz canned red kidney beans drained and rinsed
- 1 ½ cups corn frozen or canned
- ½ cup chopped fresh cilantro
- juice of a lime
Instructions
- Place 1 cup of the black beans in a blender with a 1/4 cup water and purée until smooth, adding more water if needed. Or, use an immersion blenderYou want a fairly thick, but smooth consistency.Set aside.
- Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the smoked chipotle and ancho chili powders and cook until fragrant, about 1minute.
- Add the black bean purée, the remaining black and kidney beans, diced tomatoes, diced red bell pepper, salt and the water. Allow the soup to cook at a gentle simmer for 10 -15 minutes to allow the flavours to meld.
- Add the corn and stir through to heat, about 1-2 minutes for canned corn, 3-5 for frozen.
- Stir in the cilantro, and lime juice. Taste and adjust seasonings.
Notes
Delicious served as is, or with your favorite garnishes on the side (think garnishes for chili), sour cream, diced avocado, cilantro, grated cheddar cheese, finely diced red onion, tortilla chips
Nutrition
Serving: 1cup | Calories: 193kcal | Carbohydrates: 36g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 189mg | Potassium: 648mg | Fiber: 12g | Sugar: 3g | Vitamin A: 758IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 4mg
Tried this recipe?Let us know how it was!