black bean soup
ingredients
2 tablespoons olive oil
1 1/2 cups chopped red onion
1 4-ounce can diced mild green chilies
2 garlic cloves, chopped
1 tablespoon chopped jalapeño chili with seeds
1 tablespoon ground cumin
2 15-ounce cans black beans, undrained
2 cups canned low-salt chicken broth
8 tablespoons chopped fresh cilantro
Sour cream
Tortilla chips
preparation
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.
