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

Garnish

Sour cream

Chopped tomato

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...