Tex-Mex Bean Soup

I'm neither Texan nor Mexican and I can't claim this to be a real Tex-Mex dish, but it definitely has that taste to it. I had black bean soup in mind when I was experimenting and came up with this. Enjoy!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 1  small onion, finely chopped
• 2  garlic cloves, minced
• 2  celery ribs, finely chopped
• 1⁄4 red bell pepper, chopped
• 2  cups chicken broth
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can  red beans, drained and rinsed
• 1⁄2 teaspoon cumin
•  salt, to taste
• 1 1⁄2 tablespoons cornstarch, plus 1 1/2 tablespoons cold water
• 6  teaspoons  herdez chipotle salsa (to taste)

Directions

1. In a soup pot, cook onion, celery, and red bell pepper until softened. Add garlic for last minute so it doesn't burn.
2. Add chicken broth and bring to a simmer. Simmer for 10 minutes.
3. Add cumin and half of the beans and heat through. At this point you may wish to mash or puree the mixture in the pot a bit.
4. Add the rest of the beans and heat through.
5. Dissolve the cornstarch in the water and add to the pot. Heat until slightly thickened.
6. Add Herdez Chipotle Salsa. You may want to start with two teaspoons and add more according to how spicy you like your food. I like 6 teaspoons.
7. Salt to taste.
8. You may want to serve this soup with cheddar cheese and sour cream on top. Enjoy!