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    Chipotle Black Bean Soup

    Source of Recipe

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    List of Ingredients

    3 (15 1/2-ounce) cans black beans, divided
    1 chipotle, plus 2 t. sauce from chipotle chilies in adobo sauce
    2 c. chicken stock
    2 T. extra virgin olive oil
    1/2 med. onion, chopped
    1/2 red bell pepper, chopped
    1/2 green bell pepper, chopped
    2 tsp. minced garlic
    1/2 tsp. cumin
    1/2 c. sour cream
    1 sm. tomato, chopped
    2 T. fresh cilantro, roughly chopped


    In bowl of blender, add 1 can black beans, chipotles and chicken stock. Puree until smooth, about 30 seconds; set aside.

    Heat oil in large pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic and cumin; cook until fragrant, about 30 seconds more. Add reserved black bean puree and remaining black beans; bring to a boil; reduce heat to medium low and cook, stiring occasionally, until soup thickens and flavors came together, about 10 minutes. Serve with a dollop of sour cream. Sprinkle with tomatoes and cilantro.




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