Spicy Black Bean Soup

You can also add cooked chicken to this.

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 12 3/4 c servings

Ingredients

• 1  large red onion, chopped
• 1  medium  sweet red pepper, chopped
• 1  jalapeno pepper, seeded and minced
• 2  tablespoons olive oil
• 3  garlic cloves, minced
• 3 (15 ounce) cans black beans, rinsed and drained
• 3 1⁄2 cups vegetable broth
• 1 (14 1/2ounce) can diced tomatoes with mild green chilies, undrained
• 1 (4 ounce) can  chopped green chilies
• 1⁄3 cup sherry wine or 1⁄3 cup vegetable broth
• 2  tablespoons  minced fresh cilantro
• 1⁄2 cup sour cream
• 1⁄4 cup  shredded cheddar cheese

Directions

1. In Dutch oven, saute onion and peppers in the oil until tender.
2. Add garlic, saute 1 minute longer.
3. Stir in beans, broth, tomatoes, and chopped green chilis.
4. Bring to a boil and then reduce heat.
5. Simmer, uncovered, for 25 minutes.
6. Add sherry and cilantro and cook 5 minutes longer.
7. Remove from heat and cool slightly.
8. Place half of soup in blender and puree.
9. Return to pan.
10. Serve with 2 tsp of sour cream and 1 tsp of cheese on top.