canned black beans 3, 15.5 oz. each
Chipotle chilies in adobe sauce can 7 oz. 1
olive oil 2 tablespoons
onion 1/2 chopped
red pepper 1/2 finely chopped
green pepper 1/2 finely chopped
fresh garlic chopped 1 tablespoon
cumin ground 1 teaspoon
chicken broth 2 1/2 cups
salt and pepper taste
water 1 cup
sour cream 1/2 cup
fresh cilantro roughly chopped 2 tablespoon
In a food processor add 1 can of black beans drained, chipotle chilies can, and one cup of water. Puree in food processor for 30 seconds and set aside.
In a soup pot add oil over medium heat. Add onions and peppers and sweat. Cook about 10 minutes. Add garlic, cumin, salt, pepper and chicken broth. Add the left over 2 cans of black beans drained. Last add the chili and bean puree. Bring to a boil, lower heat to low and cook 20 minutes or until soup thickens. Yields 4 bowls. Garnish with sour cream and cilantro. Enjoy!