Creamy Black Bean Soup

KeeperAtHome's Note:

From Bush's Beans. Here is their description: "Spread warmed leftover soup over crispy tostadas and layer with chopped rotisserie chicken, shredded lettuce, chopped tomatoes, and avocado for a quick supper or snack. For a thinner soup, use only 2 cans of black beans."

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4-6

Yield: 6.0 cups

• 1 medium onion, diced (about 1 cup)
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 3 cups chicken broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes with zesty mild green chilies, undrained
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon lime juice

Toppings

• sour cream, shredded cheese, diced tomatoes, chopped cilantro, lime wedges, tortilla chips

Directions:

1. Saute onion and garlic in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until tender.
2. Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of dutch oven; cover and bring to a boil. Uncover, reduce heat to medium low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Cool 5 minutes.
3. Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return to dutch oven, and stir until blended. Serve with desired toppings.