Accessorized with Avocado, Mexican Creme, & Cilantro
Creamy Black Bean Soup
1 medium onion, diced
1 garlic clove, minced
1 Tbsp. olive oil
3 cups chicken OR beef broth
3 15 oz. cans of black beans, rinsed & drained*
1 14.5 oz can Rotel, undrained
1 can diced green chilies, undrained
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1/2 cup chopped fresh cilantro, reserve 1 Tbsp.
1/4 cup Mexican Creme
Toppings: avocado, cheese, cilantro, sour cream, lime wedges, tortilla chips, etc.
1. Saute onion and garlic in hot oil in a large pot over medium-high heat for 4-6 minutes or until tender.
2. Stir in broth, beans, Rotel, green chilies, chili powder, cumin, cayenne pepper, and cilantro (reserve 1 Tbsp.). Cover and bring to a boil, reduce heat to medium-low, and simmer 8 minutes, stirring occasionally. Remove from heat, stir in reserved cilantro, and cool for 5 minutes.
3. Process soup with hand blender or in batches in a blender or food processor for 30 seconds or until smooth. Return to pot and stir in Mexican Creme until well blended. Serve with your desired accessories!
*I often substitute 1 lb. of dried black beans. Soak beans and drain. Follow the same steps, but simmer for two hours or until beans or tender. You will need to salt the beans, but DO NOT ADD THE SALT until AFTER the beans are cooked. Adding salt prior to cooking beans creates a tough skin. Using dried beans takes longer, but is cheaper. If you are going to be around the house, this is the way to go! We also have simmered them in the pressure cooker for 30 minutes.
