This south of the border-style soup is richly flavored with chipotle in adobo sauce. Avocado, soy sauce, cilantro and fresh lemon juice all add a flavorful finish. Recipe courtesy of Campbell's Kitchen.
2 tablespoons olive oil
4 large carrots, peeled and diced (about 2 cups)
2 large onions, diced (about 2 cups)
1 can (7 ounces) chipotle peppers in adobo sauce, minced
4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
3 cans (about 15 ounces each) black beans, rinsed and drained
1 small ripe avocado, pitted, peeled and cut into cubes (about 1/2 cup)
1/4 cup sour cream
2 tablespoons chopped fresh cilantro leaves
1 tablespoon lemon juice
Heat the oil in a 4-quart saucepan. Add the carrots and onions and cook until they're tender-crisp, stirring occasionally. Add the peppers and cook and stir for 1 minute.
Stir the broth and beans into the saucepan and heat to a boil. Reduce the heat to low. Cook for 25 minutes.
Mash the avocado with a fork in a small bowl. Stir in the sour cream, cilantro and lemon juice.
Spoon one-third of the broth mixture into a blender. Cover and blend until the mixture is smooth. Pour the mixture into a large bowl. Repeat twice more with the remaining broth mixture. Return the blended mixture to the saucepan. Cook over medium heat until the mixture is hot and bubbling. Divide the soup among 8 serving bowls. Top with the avocado mixture.