Black Bean with Chipolte Soup

2 Tbsp olive oil
1-1/4 cups yellow onion, diced
1 Tbsp minced garlic
2 tsp chili powder
1/2 tsp ground cumin
6 cups chicken broth
1 (14 1/2 oz.) can of kidney beans, drained
2 (15-oz.) cans unseasoned black beans, drained
2 chipotle peppers in adobo sauce (Wegmans carries these with the Mexican food…and yeah, I’ve been using them in many recipes…deal with it b/c Aslan likes spice!)
1/2 cup tomato paste

splash of Tobasco
1/4 tsp of baking soda
3/4 cup sour cream
3 Tbsp chopped fresh cilantro

1/4 cup sour cream
whole cilantro leaves
1 lime cut into wedges

Heat oil in a large soup pot over medium-heat. Add diced onion and garlic and sauté until transparent. Add spices and continue cooking for 1 min. Add chicken broth, kidney beans, black beans, chipotle peppers with sauce, Tobasco, and tomato paste. Simmer over medium heat for 45 mins. Add baking soda. (A little foaming will occur as the acid in the tomato paste is neutralized).

Add 1/2 cup sour cream to the hot soup mixture. Carefully puree the hot soup with either hand held blender or allow it to cool a bit and use regular blender. The soup will be flecked with bean skin when it is pureed. Keep on low heat until served.


When serving, fold in the chopped cilantro just before ladling soup into bowls. Garnish each bowl with a dollop of the remaining sour cream, a cilantro sprig, and a lime wedge.

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