It is definitely the time of year where I start craving soups, stews, and chili. Even though it's 60 degrees here in LA, apparently we celebrate fall anyway. Uggs with shorts, what?
REVIEW:
This recipe was from Fitness magazine, March 2012. It's easy and the ingredients are cheap. I like those for weeknight meals. Funny story illustrating what can happen when you misread the recipe...I read "1 canned chipotle chili in adobo sauce" as "1 can of chipotle chilis in adobo sauce". Holy moly that soup came out HOT, haha! I do not recommend this unless you have tastebuds of steel. Seriously, I had to dump in sour cream, lime juice, avocado until it mellowed out a bit. However, I would use at least one chipotle chili because I have made it before with other chiles and the flavor was much better with the smoky chipotle.
RECIPE:
olive oil
1 chicken sausage link, sliced thin
1 large onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
2 cans black beans, rinsed and drained
2 cups low-sodium chicken broth
1 (JUST ONE CHILI) chipotle chili in adobo sauce, or more if you like spicy, minced
1 tsp cumin
1/2 tsp oregano
Toppings: sour cream, avocado, lime zest, lime juice, cilantro
Heat a small amount of olive oil in a soup pot over medium heat. Cook sausage slices until browned, about 2 minutes on each side. Remove sausage and set aside to add in later. Add red bell pepper, onion to the pot, sauté for 4 minutes. Stir in garlic, cumin, and oregano, sauté for 1 minute. Add beans, chicken broth, and chipotle pepper. Bring to boil, then drop temperature to medium-low and simmer for 5-10 minutes. Here is the tricky part: Transfer 1.5 cups of soup into a blender or food processor, or what I did it is pour it into a bowl and use an immersion blender to make it smooth. Mix the pureed soup back in. Serve in deep bowls topped with a dollop of sour cream, avocado, lime zest, and cilantro. Squeeze a wedge of lime over the soup.
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