You’d think I would have learned my lesson the last time I made soup that had Rotel tomatoes and chilies in it and I used a version that was waaay to hot for me. But, no, I didn’t learn and I ended up with another batch of soup that was on the very edge of my spice tolerance. With the addition of enough cheese I was able to make the first batch edible. The second time around I toned down the chipotle peppers and used a milder version of the Rotel and really enjoyed the soup. If you’re trying to find some healthier recipes to start off the new year, this would be a great soup to try.
- 2 tbl. olive oil
- 1 onion, chopped
- 1 red pepper, chopped
- 3 cloves garlic, minced
- 1-2 chipotle pepper(s) in adobo sauce, chopped (you can find this in the Mexican aisle in your grocery store)
- 2 cups corn, thawed
- 2 cups vegetable broth
- 2 (15 oz.) cans black beans
- 1 (14.5 oz) can Rotel
- Salt and pepper
- Heat the olive oil in a large stockpot over medium-high heat. Add the onion and cook for 3 minutes. Stir in the red pepper, garlic, chipotle pepper and corn and cook for 5 minutes until the onion is translucent.
- Add the vegetable broth, black beans, and Rotel. Bring to a boil, then reduce the heat to let the soup simmer for at least 10 minutes. Use a blender or immersion blender to puree the soup until you reach the desired consistency I like to blend most of it but to leave some bigger pieces of vegetable for texture. Salt and pepper to taste.
- Top with cheese, sour cream, green onions or red peppers as desired.
Adapted from Gimme Some Oven