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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cans (15 oz) | black beans, canned, Bush's | 2 | tablespoons | olive oil | 1 | cup, chopped | Onion, chopped | 1 | tablespoon | Spices, ground cumin | 3 | cloves | garlic minced | 4 | cups | low sodium chicken broth (10.5 ounce can) | 1/4 | cup | Lime juice |
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Steps
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Sequence
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Step
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| | 1 | Rinse beans and set aside. | | 2 | Heat oil over medium heat. When hot, add onion, garlic, and cumin. Cook slowly until onions are tender being careful not to burn. | | 3 | Add half of the beans, chicken stock, chipotle pepper, lime juice, an onion mixture to a blender or food processor. Puree until smooth. Repeat with remaining half of ingredients. If soup is too thick, thin with additional chicken broth or water. | | 4 | Return pureed mixture to the pot used to cook the onions and reheat the soup. | | 5 | Garnish with a slice of lime sprinkled with fresh chopped cilantro. Sour cream and/or tortilla chips can also be used to garnish. |
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