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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found this recipe in a magazine and modified it to my liking. Very delicious and super easy! My family enjoys the recipe often! Leaving out the sausage, for a meatless soup is also great! Ingredients:
2 tablespoons olive oil |
1 white onion, finely chopped |
6 garlic cloves, minced |
2 canned chipotle chiles, seeded and finely chopped |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
2 (15 ounce) cans black beans, drained |
3 cups chicken stock or 3 cups broth |
3/4 lb kielbasa or 3/4 lb andouille sausage, sliced thinly |
1 lime, juice of, and lime wedges |
3 tablespoons of chopped cilantro, additional 4 tbls |
salt and pepper |
sour cream and cheese, garnish |
Directions:
1. In a medium sauce pan, heat the olive oil on medium high heat, add onion and saute until soft, about 3 minutes.
2. Add garlic, chipotle, cumin, oregano, and cook for additional 1-2 minutes.
3. Add black beans and chicken stock and bring up to a boil, then reduce heat to medium to medium low, cover and simmer for 15 minutes, stirring occasionally.
4. While the soup is simmering, in a large skillet, brown the sausage.
5. After the soup has simmered for 15 minutes, coarsely smash the beans and add the browned sausage.
6. Stir in the juice from one 1 lime and cilantro.
7. Simmer for an additional 5 minutes.
8. If you'd like, garnish with sour cream, cheese, extra lime and cilantro.
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