Chipotle Black Bean & Corn Chowder
Smoky chipotle peppers in adobo mixed with sweet corn and creamy black beans.
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Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 large Red bell pepper, diced
- 3 cloves Garlic cloves, minced
- 2 tablespoons Chipotle peppers in adobo, minced
- 1 teaspoon Ground cumin
- 4 cups Vegetable broth
- 3 cups Frozen or fresh corn kernels
- 30 ounces Black beans, rinsed and drained
- 1/2 cup Heavy cream or coconut milk
- 1 tablespoon Fresh lime juice
- 1/4 cup Fresh cilantro, chopped(optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat and sauté the onion and red bell pepper until softened, about 6 minutes.
- 2
Add the minced garlic, chipotle peppers, and ground cumin, stirring constantly for 1 minute until fragrant.
- 3
Pour in the vegetable broth and bring the mixture to a gentle boil.
- 4
Stir in the corn and black beans, then reduce the heat to low and simmer for 15 minutes to allow flavors to meld.
- 5
Transfer 2 cups of the soup to a blender and process until smooth, then stir it back into the pot to create a thick, creamy texture.
- 6
Stir in the heavy cream and cook for an additional 3 minutes until heated through, being careful not to let it boil.
- 7
Remove from heat and stir in the fresh lime juice to brighten the smoky flavors.
- 8
Garnish with fresh cilantro and serve warm with a side of tortilla chips.
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