Sopa picante de alubias negras

Ingredientes

• 1 chipotle pepper + 1 tablespoon adobo sauce
• 3 cups vegetable broth
• 2 tablespoons oil
• 1 heaping cup onions (chopped)
• 6 cloves garlic (minced)
• 1 4 oz can diced green chilies
• 1 1/2 tablespoon cumin powder
• 1 tablespoon mild or hot chili powder
• 1/2 teaspoon salt
• 4 15 oz cans black beans, rinsed and drained
• 1/4 bunch cilantro (chopped)
• 1/4 cup salsa (homemade or store-bought)
• Juice of 3 limes (about 3-4 tablespoons)

Preparación

1. 1

   Place the chipotle pepper, adobo sauce and 1 cup of vegetable broth in a blender and blend until smooth; set aside.

2. 2

   In a large dutch oven, heat the oil over medium heat. Add the onions and sauté for 3 minutes. Add the garlic and continue to sauté for an additional 3 minutes. Then, add the green chilies, cumin, chili powder, and salt. Scrape the bottom of the pan for any brown bits. Add the chipotle broth, remaining 2 cups of vegetable broth, black beans, cilantro, and salsa. Allow the soup to come to a boil, cover and reduce heat to low and allow the soup to simmer for 35 minutes.

3. 3

   Add the lime juice. Transfer 1/3 of the soup to a blender and carefully blend the soup holding down the lid with a towel. Add back to the dutch oven and stir. If you want a smooth texture, blend all of the soup. For a chunkier texture leave as is. Serve with diced avocados and additional cilantro. For non-vegans, serve with sour cream.