Simple chipotle black bean soup

Chipotle black bean soup with Mexican brown rice

I've been on a real soup spree this winter. A simple recipe with just a few ingredients, this is perfect to throw together on a weeknight. Despite the minimalist ingredients, this is super flavorful thanks to the Adobo seasoning and chipotle. The leftovers taste even better the next day! 

Simple chipotle black bean soup

1 large onion, chopped
1 bell pepper, chopped (optional)

6 cloves garlic, chopped
3 15 oz cans black beans, undrained
1 can Rotel canned diced tomatoes with chilies 
2 t oregano (Mexican if possible)
1 t ground cumin
2 t pureed chipotles in adobo or 1 t chipotle powder
1 t Better than Bouillon

1/2 t liquid smoke, optional
1 bay leaf, optional
water to thin as desired
salt or Adobo seasoning and pepper to taste

Garnish
cilantro
generous amount of lime
Instant Pot Mexican brown rice 

In a large pot or dutch oven, sauté onion and bell pepper if using on medium high heat until golden. Add remaining ingredients to the beans in the large pot. Add water or broth to thin to desired consistency. Simmer for 15 minutes, uncovered, stirring occasionally. Mash part of the beans to thicken if desired.

Serves approximately 6 people.