When I ordered the chillies for my Mexican Chorizo, I bought a couple of other things as well. A jar of chopped chipotle in adobo, for example. I've seen so many recipes that call for it, but I've never seen it in a supermarket, so I thought I should snap some up. Of course, when push came to shove, I couldn't remember any of the enticing recipes that called for it! But I really wanted to use it, so I threw together this very quick soup.
Chipotle Black Bean Soup (serves 2)
Soften a diced onion and a chopped green pepper in a splash of oil. Add the chopped stalks from a handful of coriander. Add a drained and rinsed tin of black beans and half a teaspoon of chipotle in adobo, and just cover with hot vegetable stock. Simmer about 5 minutes to blend the flavours. Run a stick blender through it to give it some body, but leave it mostly chunky. Reheat and correct the seasoning. Make a quick salad/ salsa sort of thing with coriander leaves, halved cherry tomatoes, a clove of crushed garlic and a squeeze of lemon juice. Serve on top of the soup, with quesadillas on the side. These were manchego and rocket quesadillas, and pretty damn delicious.
It takes no time at all, but still tastes really good, so I am going to send it over to Deb for Souper Sundays!