A bold flavored black bean soup that will turn up the heat with onions, chipotle and cumin. A latino flavor profile that everyone can enjoy. Serve soup with tortilla strips and sour cream for an enhanced experience.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|olive oil||3 tbsp.|
|Vidalia onion||15 oz.||3 cups|
|chipotle peppers in adobo sauce||2 tbsp.|
|black beans||1.5 lb.||3 cups|
|frozen whole kernel corn||10 oz.||2 cups|
|green onion||3 oz.||1 1/2 cups|
|cilantro||0 1/2 cups|
|fried yellow or white corn tortilla||1 1/2 cups|
|sour cream||0 3/4 cups|
|hot pepper sauce|
|1. Heat oil in a Soup pot. Add onions, chipotle and cumin and sauté 3-4 minutes. Add tomato soup, black beans and chicken broth and bring to a boil. Reduce heat and simmer soup 15-20 minutes.|
|2. Add corn, scallions and cilantro and heat through.
3. To Serve: For each serving, ladle 1 1/2 cups soup into a soup bowl and garnish with 2 Tbsp. tortilla strips and a 1 Tbsp. dollop of sour cream. Serve with pepper sauce on the side.