This slow cooker chipotle black bean soup is loaded with nutrients and bursting with flavor, and it’s ready with barely any effort.
What’s better than throwing some ingredients in a crock pot (or as some say, slow cooker) and coming back hours later to chipotle black bean soup? If your answer was nothing, you’re right. The only active time this recipe requires is
- Soak dry black beans the night before you plan on making the recipe
- Chop your veggies: red onion, green pepper, garlic
- Throw everything in the slow cooker, crank up the heat, and leave for the day
Am I the only one who thinks black bean soup is a spring soup? Because, let’s be real, just because the seasons are changing doesn’t mean my taste buds suddenly dislike soup. I’m still craving the comforting aromatics of slow cooked onions and peppers, even if it’s 80 degrees out.
This soup works perfectly for spring because it’s just so light. One third of the soup is blended at the end to make a thicker texture- light and creamy soup (sounds like a paradox, huh?) with no added cream or thickeners is the perfect way to ring in spring.
Chipotle chili peppers and smoked paprika pack a punch in this chipotle black bean soup. Smoked paprika is my new favorite spice- adding just a little bit brings about a whole new depth of flavor. Who needs liquid smoke when you’re got smoked paprika? Hint: not me. I am not a fan of liquid smoke, but we can save that for another blog post.
How do you like to top your black bean soup? I’m a sucker for anything crunchy, so I usually add crunched up tortilla chips. I also cut up some jalapeno peppers, toss with a little extra frozen corn (it thaws by the time you’re eating the soup and adds a lil extra crunch!), and some sour cream or greek yogurt if I have it in the fridge. And maybe some cheddar cheese? Isn’t the best part of soup the toppings?
Now, what’s the history behind the crock pot? Because I know you were wondering. And I can’t finish a blog post without some new tidbits being thrown your way.
- Learn about how crock pot and slow cooker are indeed not interchangeable in this HuffPost article
- America’s Test Kitchen searches for the perfect slow cooker. Hint: don’t go for one with the fancy gadgets.
- Crockpots gained popularity in the 1970s, as women started to enter the workforce in larger numbers. Read about crockpots and women here.
- 1 pound dry black beans, soaked overnight
- 1 red onion, diced
- 1 jalapeno, minced
- 1 cup frozen corn
- 1 canned chipotle pepper, diced
- 1 tablespoon chipotle sauce from can of chipotle peppers
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 cups water
- juice of one lime
The night before making the recipe, soak black beans in water. The next morning, drain and rinse black beans, making sure to remove any stones or debris.
Add all ingredients to a large crock pot (slow cooker). Cook on high for 7-8 hours, or until black beans are softened. Cooking time may vary based on what kind of crock pot/slow cooker you're using.
Once the beans are very soft, use an immersion blender to puree some of the soup, or transfer one third of the soup to a blender. Blend until one third of the soup is pureed. If using a blender, blend the soup in batches and be careful to not fill more than half the blender at a time., as the beans will release a lot of heat and steam. Return the pureed soup to the crock pot.
Season with additional lime juice, hot sauce, and salt as needed. Keeps for up to a week.