For a healthier version of this crema, try using nonfat Greek yogurt instead of the sour cream. Slideshow:  More Quick & Easy Soups 

Phoebe Lapine
September 2012

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© Phoebe Lapin

Recipe Summary

active:
10 mins
total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large Dutch oven or stock pot, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the garlic, cumin and 1 teaspoon salt. Cook until fragrant, 2 minutes.

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  • Stir in the black beans, stock and chipotle, scraping up any brown bits from the bottom of the pot. Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes.

  • Remove from the heat and add the lime juice. Transfer 2 cups of the soup to a food processor or blender and puree until smooth. Return to the pot and taste for seasoning.

  • In a small bowl, combine the sour cream and cilantro. Season with salt and pepper.

  • Ladle the soup into bowls and serve alongside the cilantro crema.

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