Black Bean Soup

Prep Time:30 min
Cook Time:30 min
 

INGREDIENTS:

  • 1/3 cup Crisco® Pure Canola Oil
  • OR 1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
  • 2 medium red onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 4 garlic cloves, minced
  • 4 teaspoons ground cumin
  • 2 (14.5 oz.) cans black beans, drained
  • 1 tablespoon chopped canned chipotle chiles in adobo sauce
  • 2 (14.5 oz.) cans chicken broth
  • 2 tablespoons fresh lime juice
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup reduced fat sour cream
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped fresh cilantro
  • Tortilla chips

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oil in large saucepan over medium-high heat. Add onions and bell peppers; sauté until soft, about 8 minutes. Add garlic and cumin; stir 1 minute. Add beans and chipotles, then chicken broth. Cover and cook until beans are very tender, about 30 minutes.

  2. 2.
    TRANSFER 2 cups of the bean soup into a food processor fitted with a steel blade or a blender; puree until smooth. Return puree to remaining soup in pot. Stir in lime juice, salt, and pepper. Ladle soup into bowls. Spoon a dollop of sour cream into each bowl; sprinkle with tomatoes, cilantro and garnish with tortilla chips. Serve.

Black Bean Soup