Julia Moskin’s Best Black Bean Soup from the New York Times Cooking website is a winner. I’ve made a lot of black bean soups over the years, and, in my opinion, this really is “the best.” My family thinks so, too.
I didn’t have time to go to my local Hispanic market, Mi Pueblo, so I grated some lime zest and added it to sour cream with a little lime juice for my Mexican crema. We added the extra pureed chipotle chiles in adobo to the finished soup for a bit more heat. And some of us—the more daring of us—just scooped it onto tortilla chips.