Spicy Black Bean Soup

By msweeney

Ingredients

• 2 tablespoons olive oil
• 1 (4-ounce) dry-cured chorizo sausage, chopped
• 1/2 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 jalapeno, seeded and diced
• 3 (15-ounce) cans black beans, drained and rinsed
• 1 canned chipotle chile plus 1 tablespoon adobo sauce
• 4 cups chicken broth
• Sliced green onions, for serving
• 1/2 cup lowfat sour cream
• 1 teaspoon ground cumin
• Juice of 1/2 a lime
• Kosher salt and freshly ground black pepper

Preparation

Step 1

For the soup: Heat the olive oil in a Dutch oven over medium-high heat. Add the chorizo, onions, garlic and jalapeno and saute until tender, about 4 minutes. Add the black beans, chipotle pepper, adobo sauce and broth and simmer for 25 minutes so all the flavors can marry together.

Blend half of the soup, using either a blender or an immersion blender, leaving some whole beans for texture.

For the sour cream: Mix all the ingredients in a bowl.

Taste for seasoning and plate topped with cumin lime sour cream and sliced green onions