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Aztecan Style Adzuki Bean Soup with Roasted Chiles and Mexican Crema

Prep Time: 20 minutes

Cook Time: 20 minutes

Makes 5 (1-cup) servings.

Honey-roasted tomatoes and jalapeños add a distinctive taste to this bean soup that’s prepared with adzuki beans.


  1 pint cherry tomatoes, halved

  1 small onion, cut into 1-inch chunks

  3 jalapeño peppers, halved and seeded

  3 cloves garlic, peeled

  2 Tbs honey

  1 Tbs oil

  2 cans (15 ounces each) adzuki beans, drained and rinsed, divided

  2 cups chicken broth, divided

  1/3 cup chopped fresh cilantro, divided

  2 tsp McCormick® Gourmet Collection Oregano Leaves, Mexican

  1 tsp McCormick® Gourmet Collection Roasted Ground Cumin

  1/2 tsp McCormick® Gourmet Collection Sicilian Sea Salt

  1/4 cup Mexican crema

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Preheat oven to 400°F. Toss tomatoes, onion, jalapeño peppers, garlic, honey and oil in medium bowl until well coated. Spread in single layer on foil-lined shallow baking pan. Bake 20 to 30 minutes or until vegetables are tender. Reserve 2 of the roasted jalapeño halves for garnish.

With center part of cover removed to let steam escape, puree roasted vegetables in blender on high speed until smooth. Pour pureed vegetables into large saucepan. Puree 1 can of the beans, 1 cup of the broth, 3 tablespoons of the cilantro, oregano, roasted cumin and sea salt in blender on high speed until smooth. Pour pureed bean mixture, remaining 1 cup broth and remaining can of beans into vegetables in saucepan. Mix well.

Cook on medium-low heat about 15 minutes or until heated through and slightly thickened, stirring occasionally. Slice reserved jalapeño halves into thin strips. To serve soup, ladle into serving bowls. Top with crema, jalapeño strips and cilantro. Garnish with additional finely chopped tomatoes, if desired