CHIPOTLE BLACK BEAN SOUP
3 cans (15.5oz each) black beans
1 chipotle pepper, plus 2 tsp. adobo sauce
1 chicken bouillon mixed with 2 c. water or chicken stock
2 Tbs. olive oil
½ medium yellow onion, chopped
½ red bell pepper, finely chopped
½ green bell pepper, finely chopped
2 tsp. minced garlic (4 cloves garlic, finely chopped)
½ tsp. ground cumin
Fresh cilantro, roughly chopped
In blender add 1 can of black beans, bouillon mixture (or chicken stock), chipotle and sauce. Purée until smooth, about 30 seconds; set aside. Heat oil in large pot over medium-high heat. Add onions and peppers, cook until soft, about 10 minutes. Add garlic and cumin; cook until fragrant, about 30 seconds. Add puréed mixture and remaining 2 cans of black beans; bring to a boil; reduce heat to medium-low and cook, stirring occasionally, until soup thickens; about 10-15 minutes. Garnish with a dollop of sour cream, chopped...
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