Spicy Black Bean Soup

By msweeney

Ingredients

• 1 1/2 tablespoons vegetable oil
• 2 cloves garlic, finely chopped
• 1 medium onion, chopped
• 1/2 jalapeno, finely chopped
• Kosher salt
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 cups low-sodium chicken broth
• Two 15-ounce cans black beans, not drained
• Fresh cilantro sprigs, for serving
• Sour cream, for serving

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Special equipment: Blender

Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.