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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this in a magazine while at a chemotherapy session with my wife. The nurse, my wife and I all had the same reaction to the picture. I have not made it yet, but I did not want to lose it. Ingredients:
3 (15 1/2 ounce) cans black beans |
1 chipotle sauce from 1 7 oz can chipotle chile in adobo |
2 teaspoons sauce from 1 7 oz can chipotle chiles in adobo |
2 cups chicken broth |
2 tablespoons extra virgin olive oil |
1/2 medium yellow onion, chopped |
1/2 red bell pepper, finely chopped |
1/2 green bell pepper, finely chopped |
4 garlic cloves, finely chopped |
1/2 teaspoon ground cumin |
1/2 cup sour cream |
1 small tomato, finely chopped |
2 tablespoons chopped fresh cilantro |
Directions:
1. in bowl of blender, add 1 can black beans, chicken broth, chipotle and sauce. puree until smooth, about 30 seconds, set aside.
2. heat oil in large pot over medium high heat.
3. add onions and peppers, cook until soft, about 10 minutes.
4. add garlic and cumin, cook until fragrant, about 30 seconds more.
5. add puree mixture and remaining black beans. bring mixture to a boil.
6. reduce heat to medium low and cook, stirring occasionally until soup thickens and flavors come together, about 10 minutes.
7. top with sour cream, tomatoes and cilantro once in bowls.
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