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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 48 |
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You can also add cooked chicken to this. 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 1/2 ounce) 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.
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