Chipotle peppers in adobo sauce make a spicy base for this festive Mexican black bean soup. Loaded with corn, black beans, cooked brown rice and generously topped with diced tomatoes, red onion, sliced avocado, sour cream and, or course, cilantro.
Ontario Bean Growers is a not for profit organization that represents the interests of farmers in Ontario that grow dry edible beans.
2 tbsp canola oil (30 mL)½ medium sweet onion, diced
2 tsp smoked paprika (10 mL)
2 tbsp tomato paste (30 mL)
4 cups no salt added vegetable broth (1 L)
1 (540 mL) can black beans, drained and rinsed
1 chipotle pepper in adobo sauce (about 1 tbsp/15 mL)
1 cup frozen corn (250 mL)
1 cup brown rice, prepared according to package directions (250 mL)
Optional garnishes: diced tomato, diced red onion, avocado, sour cream and chopped cilantro
Serving Size: 1 serving, Calories: 403, Sugar: 10.7 g, Sodium: 421 mg, Fat: 9.1 g, Carbohydrates: 71.4 g, Fiber: 11.7 g, Protein: 28.2 g, Cholesterol: 0 mg
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