Spicy Chipotle Black Bean Soup with Crispy Sweet Potato Croutons

Ingredients

• 1 tablespooon EVOO
• 1 cup finely chopped onion ~ 1 medium
• 4 garlic cloves, finely minced
• (1 chipotle pepper in adobo sauce, minced)
• 2 tsp adobo sauce
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 2 (15 ounces) cans black beans, rinsed and drained
• 1 (15 ounce) can fire-roasted diced tomatoes with green chiles, undrained
• 2 cups low sodium vegetable or chicken broth
• Kosher salt and greshlly ground black pepper, to taste
• 1/2 tablespoon freshly squeezed lime juice
• 1/2 avacado, peeled pitted, and diced
• plain Greek yogurt, optional

Directions

1. Heat EVOO in a large dutch oven or saucepan set over medium-high heat.

2. Add in the chopped onion and cook, stirring frequently, until soft and translucent, about 5 minutes.

3. Add in the minced garlic cloves, chipotle pepper, adobo sauce, cumin, and cayenne, sir and cook for 30 seconds.

4. add in the drained beans, fire-roasted tomatoes, and broth. Bring to a boil, reduce heat to low, and simmer for 10 minutes.

5. Puree using an immersion blender or via a blender.

6. stir in lime juice. Season to taste with salt and pepper.

7. serve topped with sweet potato croutons, diced avacado, and optional yogurt.

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