Chipotle, Black Bean, and Red Pepper Soup

Chipotle, Black Bean, and Red Pepper Soup

We went to our favorite restaurant again the other day.  Jake and Telly's Greek Taverna is about an hour from us and is located in Old Colorado City, Colorado.  We like to get a Hummus Platter for an appetizer and our lunch entrees are often a Gyro Sandwich for my husband and a Spinach and Beet Salad for me.  Good stuff.  Ron's sandwich comes with a choice of sides and he got the Chipotle Vegetable Soup.  Ron is not a very adventurous eater; he's kind of picky.  He did not like that fact that the soup had mushrooms and zucchini in it but he was inspired by the soup. He asked that we try to make the soup at home using ingredients (veggies) he likes better. He was so anxious about it that he drove me to the little market near us to get a can of chipotle peppers in adobo sauce so I make the soup that afternoon.

The soup turned out great and I loved that Ron had the idea for it.  I had him hang out in the kitchen while I made it so he could have input.

Chipotle, Black Bean, and Red Pepper Soup

1 pound lean ground turkey

1 large sweet onion, diced

2 red bell peppers, diced

1 32 oz. carton chicken broth

1 can (14.5 oz) black beans, rinsed and drained

2-4 chipotle peppers (*), seeds removed, chopped (from a can of chipotles in adobo)

2-4 tablespoons of the adobo sauce (from a can of chipotles in adobo)

1/4 tsp. ground cumin

1/4 tsp. ground coriander

3/4 tsp. dried oregano

salt, pepper, and granulated sugar to taste

In a large soup pot over medium to medium high heat, cook/brown/crumble the ground turkey until nearly no pink remains.  Add in the diced onion and peppers, and cook, stirring frequently for another 4 to 5 minutes (veggies will begin to soften and turkey will be cooked through).  Add in the chicken broth, black beans, chipotle peppers, adobo sauce, and spices.  Start with about 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon granulated sugar.  Cover pot; let soup come to a boil.  Reduce heat to low and simmer, covered, for 20 to 25 minutes (until veggies are desired tenderness). Taste for seasoning and add in more salt/pepper/sugar as desired.

(*) Chipotles are small peppers (often jalapenos), usually 2-3 inches long that have been dried by a smoking process that gives them a dark color and a distinct smoky flavor. The canned variety used in this recipe come in a red sauce that has a fantastic, smoky flavor as well.