Spicy Black Bean Soup
"You can also add cooked chicken to this."
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
12 3/4 c servings
- Serves:
- 12
ingredients
- 1 large red onion, chopped
- 1 medium sweet red pepper, chopped
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 3 (15 ounce) cans black beans, rinsed and drained
- 3 1⁄2 cups vegetable broth
- 1 (14 1/2 ounce) can diced tomatoes with mild green chilies, undrained
- 1 (4 ounce) can chopped green chilies
- 1⁄3 cup sherry wine or 1/3 cup vegetable broth
- 2 tablespoons minced fresh cilantro
- 1⁄2 cup sour cream
- 1⁄4 cup shredded cheddar cheese
directions
- In Dutch oven, saute onion and peppers in the oil until tender.
- Add garlic, saute 1 minute longer.
- Stir in beans, broth, tomatoes, and chopped green chilis.
- Bring to a boil and then reduce heat.
- Simmer, uncovered, for 25 minutes.
- Add sherry and cilantro and cook 5 minutes longer.
- Remove from heat and cool slightly.
- Place half of soup in blender and puree.
- Return to pan.
- Serve with 2 tsp of sour cream and 1 tsp of cheese on top.
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