Recipe: Knock-Your-Socks-Off Chipotle Chili Soup with Cilantro Cream

KNOCK-YOUR-SOCKS-OFF CHIPOTLE CHILI SOUP

"Chipotle and black beans are often paired together, probably because the earthy flavor of the beans holds up well against the smoky chipotles. Serve during a football viewing party with a big bowl of warm tortilla chips on the side."

2 tablespoons vegetable oil
1 1/2 pounds lean ground beef
6 garlic cloves, minced
2 onions, finely chopped
1/4 cup chile powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (14 ounce) can crushed tomatoes with added puree (or diced tomatoes with juice)
6 cups beef stock
3 tablespoons minced chipotle chiles in adobo
2 cans (14 ounces each) black beans, drained and rinsed
FOR SERVING:
Cilantro Cream (recipe follows)
Corn tortilla chips

In a large pot, heat oil over medium heat. Add ground beef and sauté, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes. Drain any excess fat.

Add garlic and onions; cook until softened, about 6 minutes.

Add chile powder, salt and pepper; saute for 2 minutes.

Add tomatoes, stock and chiles; bring to a boil. Reduce heat and simmer, stirring occasionally, for 1 hour.

Add beans, and simmer for 10 minutes. Taste, and adjust seasoning with salt and pepper.

Ladle into heated bowls, and top each with a dollop of Cilantro Cream. Stick a few chips upright into the cream.

CILANTRO CREAM
Makes 1 1/4 cups

1 cup packed cilantro sprigs, finely chopped
1 jalapeno pepper, seeded
1 cup sour cream
1 tablespoon freshly squeezed lime juice
Salt

In a small bowl, stir together cilantro, jalapeno, sour cream, lime juice, and salt to taste.

Makes 6 to 8 servings
Source: 300 Sensational Soups by Meredith Deeds and Carla Snyder