Chipotle Black Bean Soup & Spicy Chile Chips

This is an adaption of Tyler’s Black Bean soup for Tyler Florence Friday and Souper Sundays. Mine is spicier than Tyler’s from the addition of smoky Chipotle peppers in adobo sauce, green chilies, and Chile powder. I swapped out the ham hock for hickory smoked bacon and added diced tomatoes to mine. Dare I say this is now Reeni’s Black Bean soup?

It was nice and spicy, hearty, and soul-satisfying. On the side I toasted up some corn tortillas sprinkled with sea salt and flavored with Chile powder. This could easily be made vegetarian by omitting the bacon and using a vegetable broth. If you would like a thicker soup you could omit the broth and cook it longer.







Chipotle Black Bean Soup
(by Reeni)

4 slices hickory-smoked bacon
2 medium onions, diced
4 cloves garlic
2 15 ounce cans Black Beans
1 15 ounce can diced tomatoes
1 15 ounce can chicken or vegetable broth
1 7.5 ounce can diced green chiles
2 Chipotle peppers in Adobo sauce, diced(or more-if you like it very spicy)
2 teaspoons Worcestershire sauce
1 teaspoon Chile powder
1 teaspoon cumin
1 teaspoon oregano
Sea salt and Fresh Cracked Pepper, to taste
Sour cream, lime wedges and spicy tortilla chips, for serving


In a large heavy-bottomed saucepan fry the bacon. Remove the bacon when cooked and drain the grease all but a tablespoon. Rough chop the bacon and add it back to the pan with the onion. Saute until tender and translucent, add garlic and saute for a
few more minutes. Add the rest of the ingredients and simmer for about 35 minutes.
Serve with sour cream, avocado and/or tortilla chips.

Tortilla chips

Corn tortilla
Sea salt
Chile powder

Preheat oven to 350 degrees. Cut the corn tortillas into quarters. Lay on baking
sheet and sprinkle with salt and Chile powder. Bake for 5-10 minutes until crispy.

Print Recipe


Follow the link for details on how to join in all the fun for Tyler Florence Fridays and to see this week's round-up!




You can also follow this link to join us for Souper Sundays, a delicious round-up of soups hosted by Deb of Kahakai Kitchen.