Black bean and chipotle soup recipe
The rich, fiery blend of chipotle and black beans is complemented nicely here by the crunch of tortilla chips and mellow avocado.
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Ingredients
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 160 g celery (3–4 stalks), diced
- 2 garlic cloves, grated
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 pinch freshly ground black pepper
- 1 x 400g/14oz tin of black beans, drained and rinsed
- 1 tbsp chipotle paste
- 1 vegetable stock cube
- 300 ml boiling water
- 1 pinch each of sea salt and freshly ground black pepper
- 8 jalapeño slices from a jar
- 2 tbsp (heaped) sour cream or Greek yoghurt (or plant-based alternative)
- 15 g fresh coriander (cilantro) leaves, roughly chopped
- 1 handful blue corn (or other) tortilla chips, crushed
- 160 g peeled and stoned avocado (1 large or 2 small), mashed
- 1 lime, juice only
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