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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Recipe source: local newspaper Ingredients:
3 (15 ounce) cans low sodium black beans, divided |
1 chipotle sauce from cnned chipotle chile in adobo |
2 teaspoons sauce from cnned chipotle chiles in adobo |
1 (15 ounce) can chicken broth |
2 tablespoons olive oil |
1/2 onion, chopped |
1/2 red bell pepper, chopped |
1/2 green bell pepper, chopped |
4 garlic cloves, minced |
1/2 teaspoon ground cumin |
1/2 cup sour cream |
1 tomato, chopped |
2 tablespoons cilantro, chopped |
Directions:
1. In a blender combine 1 can of beans, broth, chipotle and sauce and puree for 30 seconds or until smooth. Set aside.
2. In a large pot over medium high heat heat oil and teh add onions and peppers; cooking until soft (10 minutes). Stir in garlic and cumin and cook another minute.
3. Stir in broth, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook for another 10 minutes or until soup is thick and hot.
4. Divide soup among bowls and top with sour cream, tomatoes and cilantro.
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