| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon oil
- 1 small red onion, diced
- 2 celery ribs, diced
- 1 red bell pepper, diced
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3 cups low-sodium vegetable broth
- Two 15-ounce cans black beans
- One 15-ounce can diced tomatoes
- 2 limes, zested and juiced
- Salt and pepper, to taste
- 4 large eggs
- Chopped fresh cilantro, for garnish
Instructions
- Heat the oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the onion, celery and bell pepper and cook, stirring, until they begin to soften, 4 to 5 minutes. Add the chipotle pepper, chili powder and ground cumin and cook, stirring, for an additional 30 seconds. Add the vegetable broth, black beans and diced tomatoes. Bring the mixture to a simmer, reduce the heat to medium and cook for about 15 minutes.
- Add the lime zest and juice and season with salt and pepper to taste.
- Use a spoon to create 4 small wells in the soup. Crack each egg into a small bowl and carefully drop one egg into each of the wells. Cover and cook until the eggs are set to your liking, about 5 minutes. Top with the fresh cilantro and scoop 1 egg into each of 4 bowls, then divide the rest of the soup among the bowls and serve.
Nutrition Facts
| Calories | 336 |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 186 milligrams |
| Sodium | 764 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 13 grams |
| Protein | 19 grams |
| Sugar | 8 grams |
| Calories | 336 |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 186 milligrams |
| Sodium | 764 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 13 grams |
| Protein | 19 grams |
| Sugar | 8 grams |
Reviews
Super tasty! I substituted a can of Rotel chunky tomatoes with chiles and added a bit of cilantro while cooking. I also pureed some of the cooked mixture to add body. I didn’t have veggie broth. Water worked just fine.
It’s super tasty! I used some canned chipotle in adobo sauce that I had saved in the freezer. Changes included no celery (I detest it), fresh tomatoes because I was trying to use them up, and the addition of garlic. The lime is a necessity to round out the flavors.
It’s delicious and feels light but filling. I’ll definitely be making this again.
This was fantastic