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Categories:
black beans chile chiles olive oil yellow onion red bell pepper green bell pepper garlic ground cumin water sour cream tomato fresh cilantro
Viewed: 33 - Published at: 4 years agoIngredients
- 3 cans (15.5 oz. each) GOYA(R) Black Beans, divided
- 1 chipotle chile, plus 2 tsp. chipotle chile sauce from 1 can (7 oz.) GOYA
- Chipotle Chiles in Adobo Sauce
- 2 tablespoons GOYA Extra Virgin Olive Oil
- 1/2 medium yellow onion, chopped
- 1/2 red bell pepper, finely chopped
- 1/2 green bell pepper, finely chopped
- 2 teaspoons GOYA Minced Garlic, or 4 cloves garlic, finely chopped
- 1/2 teaspoon GOYA Ground Cumin
- 1 GOYA Chicken Bouillon mixed with 2 cups water, or 2 cups chicken broth
- 1/2 sour cream
- 1 small tomato, finely chopped
- 2 tablespoons roughly chopped fresh cilantro
Method
- In bowl of blender, add 1 can black beans, chipotle chile and sauce and 2 cups water. 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 chicken bouillon mixture, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 minutes.
- Divide soup evenly among serving bowls. Top with a dollop of sour cream. Sprinkle with tomatoes and cilantro.
