4 servings
2 Tbsp. olive oil
1 ½ cups chopped red onion
1 - 4oz. can diced mild green chilies
2 garlic cloves, chopped
1 Tbsp. chopped jalapeno chili with seeds
1 Tbsp. ground cumin
2 – 15 oz. cans black beans, undrained
2 cups low-salt chicken broth
8 Tbsp. chopped fresh cilantro
sour cream
tortilla chips (or fried corn tortilla strips)
cheddar cheese, shredded
Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeno, and cumin. Saute 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 Tbsp. 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 Tbsp. cilantro and cheddar cheese.
This is a very flavorful soup and can be thrown together effortlessly. If you want to impress your friends and make them think you are a chef with very little effort…this is your soup!
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