SPICY BLACK BEAN SOUP {neeley's}

By grinder

Ingredients

• Soup:
• 2 tablespoons olive oil
• 1 {4oz} dry-cured chorizo, chopped
• 1/2 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 jalapeno, seeded, diced
• 3 cans black beans, drained, rinsed
• 1 canned chipotle chile + 1 T. adobo sauce
• 4 cups chicken broth
• Sliced green onions, for serving
• Cumin Lime Sour Cream:
• 1/2 cup low-fat sour cream {4.25oz}
• 1 teaspoon ground cumin
• 1/2 lime, juice of
• Kosher salt and fresh ground black pepper

Preparation

Step 1

FOR THE SOUP:
Heat olive oil in a Dutch oven over med-high heat. Add chorizo, onions, garlic and jalapeno and sauté until tender, about 4 minutes. Add black beans, chipotle pepper, adobo sauce and broth and simmer 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.