5-Ingredient Black Bean Soup

Ingredients

For 2 servings

• •2 c. à soupe (30 ml) extra-virgin olive oil
• •1 /2 small white or yellow onion, (2ounces; 57 g) finely chopped (1/2 cup chopped)
• •1 chipotle chile from 1 can of chipotles in adobo, finely chopped (1 tablespoon)
• •1 (15-ounce; 425 g) can black beans, undrained
• •1 1/2 cups (360 ml) homemade chicken stock or vegetable stock or store-bought low-sodium chicken or vegetable broth, plus more as needed, divided
• •1 /2 teaspoon lime zest plus 1 tablespoon juice from 1 lime
• •3 /4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• •Lime wedges
• •Sour cream
• •Cilantro leaves
• •Sliced scallion
• •Crumbled cotija cheese

Method

1. 1.In a large saucepan, heat oil over medium-high until shimmering. Add onions, and cook, stirring occasionally, until just softened, about 5 minutes. Add chipotle chile and cook, stirring constantly, until fragrant, about 1 minute.
2. 2.Stir in black beans and their liquid, lime zest and juice, salt, and 1 cup (240 ml) of the broth; bring to a simmer. Once at a simmer, reduce to medium-low. Cover and cook, undisturbed, until the flavors meld and the mixture is slightly thickened, about 10 minutes.
3. 3.Uncover, and using a potato masher, mash about 3/4 of the beans. Increase heat to medium-high, and stir in remaining 1/2 cup of broth. Continue to cook until mixture is creamy and thickened, 2 to 5 minutes. Thin to the desired texture with additional broth, if needed.
4. 4.Serve immediately with optional lime wedge, sour cream, cilantro, scallions, or crumbled cotija cheese, if desired.