Chipotle Black Bean Soup

By á-1791

Ingredients

• 3 cans (15.5 oz. each) GOYA Black Beans, divided
• 1 chipotle chile, plus 2 tsp. chipotle chile sauce from
• 1 can (7 oz.) GOYA Chipotle Chiles in Adobo Sauce
• 2 tbsp. GOYA Extra Virgin Olive Oil
• 1/2 medium yellow onion, chopped
• 1/2 red bell pepper, finely chopped
• 1/2 green bell pepper, finely chopped
• 2 tsp. GOYA Minced Garlic, or 4 cloves garlic, finely chopped
• 1/2 tsp. GOYA Ground Cumin
• 1 GOYA Chicken Bouillon mixed with 2 cups water, or 2 cups chicken broth
• 1/2 cup sour cream
• 1 small tomato, finely chopped
• 2 tbsp. roughly chopped fresh cilantro

Details

Servings 6
Adapted from goya.com

Preparation

Step 1

1.In bowl of blender, add 1 can black beans, chipotle chile and sauce and 2 cups water. Puree until smooth, about 30 seconds; set aside.
2.Heat oil in large pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic and cumin; cook until fragrant, about 30 seconds more. Add chicken bouillon mixture, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 minutes.
3.Divide soup evenly among serving bowls. Top with a dollop of sour cream. Sprinkle with tomatoes and cilantro.