Spicy Black Bean Soup

By á-174942

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups chopped red onion
• 1 can diced mild green chilies - (4 oz)
• 2 garlic cloves chopped
• 1 tablespoon chopped jalapeño chili with seeds
• 1 tablespoon ground cumin
• 2 cans black beans - (15 oz ea) undrained
• 2 cups canned low-salt chicken broth
• 8 tablespoons chopped fresh cilantro
• Sour cream for serving
• Tortilla chips for serving

Details

Servings 4

Preparation

Step 1

Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeño, and cumin. Sauté until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes.

Puree 3 cups soup in batches in blender. Return puree to same pot. Mix in 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and tortilla chips. Sprinkle with remaining 2 tablespoons cilantro.

This recipe yields 4 servings.

A southwestern favorite, simplified: Most of the ingredients are pantry staples.