Wednesday, October 28, 2009

Chipotle-Pumpkin Black Bean Soup


 Hey Ladies! We are big fans of soup this time of year at our house. I have been craving pumpkin anything, and decided to try this soup from EveryDay with Rachel Ray Magazine. It was really good! And, super duper easy and quick to throw together. I baked 2 chicken breasts earlier in the day, and shredded them to add to the soup. (Around here, it's not much of a meal unless it has some MEAT.) It was a tad on the spicy side for the kids with a whole chipotle...I think next time I'd use a smidge less of that or at least leave out the seeds. They ate it, I just gave them a bit more  sour cream and tortilla chips to tame it down. I skipped the apple salsa, I'm sure it would've been good, but I just didn't do it. You could also skip the fancy cranberry sour cream and just use a dollop of regular sour cream or plain yogurt. It was good, but an ingredient you don't really have to have. It says it feeds 4, but we had enough for the two of us (we each had two bowls) and the two kids, and we each will have a bowl for lunch tomorrow. Yummy!
  • 4 Servings
  • Prep 10 min

Ingredients:

  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 large yellow onion, chopped
  • 2 large cloves garlic, grated or finely chopped
  • 1 chipotle chile in adobo sauce, finely chopped, 1 tablespoon sauce reserved
  • 1 bottle Mexican beer, such as Negra Modelo
  • One 15-ounce can pure pumpkin puree
  • 1-1/2 teaspoons ground cumin (1/2 palmful)
  • 2 pinches ground cinnamon
  • Salt and pepper
  • 3 cups chicken broth (I only used 2 cups, I like my soup a little on the thick side)
  • One 15-ounce can black beans, drained
  • 1 green apple, finely chopped
  • 1/2 small red onion, finely chopped
  • 1 jalapeño chile, seeded and finely chopped
  • 1/3 cup finely chopped cilantro (a generous handful)
  • Juice of 1 lime
  • 1/2 cup sour cream
  • 1/4 cup whole berry cranberry sauce
  • Corn tortilla chips (a couple of generous handfuls), lightly crushed (optional)

Directions:

  1. In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the yellow onion, garlic and chipotle with its sauce and cook, stirring, for 5 minutes. Add the beer and cook until reduced by half, 3 minutes. Stir in the pumpkin, cumin, cinnamon and salt and pepper to taste. Stir in the chicken broth and beans and simmer for 10 minutes.
  2. In a small bowl, combine the apple, red onion, jalapeño, cilantro and lime juice. In another bowl, combine the sour cream and cranberry sauce.
  3. Serve the soup in bowls and top with the apple salsa, cranberry sour cream and tortilla chips, if using.

4 comments:

Julie said...

oh yum, i'm going to have to try this one.

Julie said...

okay, eryn...bringing this to our moms small group soup competition tomorrow night! I'll let you know how it goes...funny, that i haven't even tried it yet...I trust ya, girl! :)

Eryn said...

well? How did it go? I love the idea of the soup competition! So fun.

Julie said...

it was good, eryn...a little too spicy for my fellow soup-goers but thats okay. Thanks!