Serves 8-10
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 tablespoon finely chopped canned chipotle pepper in adobo sauce (remove seeds)
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced into 1/2" cubes (about 2 cups)
- 1 roasted red pepper, chopped (you can use jarred, about 2 tablespoons worth)
- 2 (15-ounce) cans chicken or vegetable broth
- 2 cups water
- 3 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 2 (10-ounce) cans diced tomatoes with green chiles
- 1 tablespoon onion powder
- 2 teaspoons cumin
- 1/2 teaspoon red pepper flakes
- 1/2 bunch of cilantro, chopped
- 1 lime, juice and zest
- Salt and pepper, to taste
In a large soup pot, heat the olive oil over medium high heat.
Add in the onion and cook until tender and translucent. Add in the garlic and cook for about 2 minutes. Add the chipotle, and cook about another minute, until chipotle is fragrant and softened.
Stir in the sweet potato and roasted red pepper. Cook for 5 minutes.
Add in the broth, water, beans, and tomatoes. Stir well.
Add the onion powder, cumin, and red pepper flakes.
Cover and bring to a boil. Reduce to a simmer and cook covered for 25 minutes over low heat.
Season with salt and pepper.
Turn off heat then add the cilantro, lime juice and lime zest.
Mix well and serve with sour cream, avocados, limes, cilantro, and anything else that sounds good. read more words!
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