A hearty and flavorful soup featuring black beans and chipotle peppers, perfect for a cozy meal.
Sort and rinse the black beans thoroughly.
Sorting ensures no debris or stones are included, and rinsing removes any dust or impurities.
Place the beans in a Dutch oven and cover with water. Bring to a boil, then remove from heat and let soak for 1 hour.
Soaking the beans helps to soften them and reduces cooking time.
Drain the beans and set aside.
Draining removes the soaking water, which may contain indigestible sugars.
Heat olive oil in the Dutch oven over medium heat. Sauté the onion until tender, about 3 minutes.
Stir frequently to prevent the onion from burning and ensure even cooking.
Add the garlic and chipotle pepper, cooking for 1 minute until fragrant.
Adding the garlic and chipotle at this stage releases their flavors into the oil.
Add the beans, oregano, cumin, and chicken broth. Bring to a boil, then reduce heat and simmer for 2 hours.
Simmering allows the flavors to meld together and the beans to become tender.
Blend a portion of the soup until smooth, then return it to the pot.
Blending part of the soup creates a creamy texture while retaining some chunkiness.
Stir in the diced tomatoes and cook until heated through.
Adding the tomatoes at the end preserves their fresh flavor.
Serve the soup in bowls, topping with yogurt and cheddar cheese.
Garnishing with yogurt and cheese adds creaminess and a tangy flavor.
