Step 1

Add olive oil to a large pot. Add onions, carrots, and garlic. Over medium heat, sweat mixture for 3-4 minutes until onions soften.

Step 2

Add tomatoes (with juice), black beans, and chicken stock. Stir.

Step 3

Use either a potato masher (for chunky soup), an immersion blender (for semi-chunky soup), or a blender (for smooth soup) to blend to desired consistency. I use an immersion blender, and blend directly in the pot (see video below for technique), so I can purée some beans while others remain intact.

Step 4

Add chipotle powder and salt to taste, and stir. Cover and warm over medium heat until simmering and hot. Afterward, turn heat to low until ready to serve.