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Chipotle-Pumpkin Black Bean Soup

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Rachael Ray
Related tags
sides soups nut free cinco de mayo thanksgiving lunch texmex
Nutrition per serving    (USDA % daily values)
CAL
417
FAT
62%
CHOL
7%
SOD
11%

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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO)

1 large yellow onion, chopped

2 large cloves garlic, grated or finely chopped

1 chipotle chile in adobo sauce, finely chopped, 1 tablespoon adobo sauce reserved

1 bottle Mexican beer, such as Negra Modelo

One can pure pumpkin puree (15 ounces)

1 1/2 teaspoons ground cumin (half a palmful)

2 pinches ground cinnamon

Salt and pepper

3 cups chicken broth

One can black beans (15 ounces), drained

1 granny smith apple

1/2 small red onion

1 jalapeƱo pepper, seeded and finely chopped

1/3 cup cilantro (a generous handful), finely chopped

Juice of one lime

1/2 cup sour cream

1/4 cup whole berry cranberry sauce

Corn tortilla chips (a couple of generous handfuls), lightly crushed (optional)

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