Chipotle-Pumpkin Black Bean Soup

prep time:: 15 min
total time:: 30 min

Great use for Thanksgiving leftovers.

ingredients

2 T extra virgin olive oil
1 large yellow onion, chopped
2 large cloves garlic, grated or finely chopped
1 chipotle chili in adobo sauce, finely chopped, 1 T sauce reserved
1 bottle Mexican beer, such as Negra Modelo
1 15oz can pure pumpkin puree
1 1/2 tsp ground cumin
2 pinches ground cinnamon
salt and pepper
3 C chicken broth
1 15oz can black beans, drained
1 green apple, finely chopped 1/2 small red onion, finely chopped
1 jalapeno chili, seeded and finely chopped
1/3 C finely chopped cilantro
juice of 1 lime
1/2 C sour cream
1/4 C whole berry cranberry sauce
corn tortilla chips

directions

In a soup pot, heat the olive oil over med-high heat. Add the yellow onion, garlic and chipotle with its sauce and cook, stirring, for 5 minutes. Add beer and cook until reduced by half, 3 minutes. Stir in the pumpkin, cumin, cinnamon and salt and pepper to taste. Stir in the chicken broth and beans and simmer for 10 minutes. In a small bowl, combine the apple, red onion, jalapeno, cilantro and lime juice. In another bowl, combine the sour cream and cranberry sauce. Serve the soup in bowls and top with apple salsa, cranberry sour cream and tortilla chips.

Source: Hazel Batyah Reinert