Four-Pepper Black Bean Soup

Jalapeno, green chilies, bottled hot pepper sauce, and cracked black pepper add hotness to this soup, which uses canned black beans and chicken broth, and is also seasoned with cumin, chili powder, and coriander.

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Ingredients:

• 2 tablespoons vegetable oil
• 1 white onion, diced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and minced
• 1 4-ounce can diced green chilies
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground coriander
• 2 15.5-ounce cans black beans, undrained
• 2 14-ounce cans chicken broth
• Hot pepper sauce
• Salt and freshly cracked black pepper, to taste
• Garnishes: lime wedges, sour cream, cilantro, tortilla chips

Method

In a large pot, heat oil; add onion. Saute gently until onion is translucent, about five minutes, then add the garlic. Saute for one minute, stirring occasionally, then add the jalapeno and canned chilies. Saute for two minutes or until jalapenos have softened slightly. Add cumin, chili powder and coriander; stir thoroughly, and saute for two minutes to let spices penetrate the vegetables. Add black beans and broth; simmer for 20 minutes. Using a slotted spoon, remove about a cup of the beans and set aside. Using an immersion or stand blender, puree the remaining soup until smooth; return to the pot over medium-low, add the reserved black beans, and season to taste with salt, black pepper, and several dashes of hot sauce. Ladle into large bowls, and serve with a dollop of sour cream, a wedge of lime, chopped cilantro, and plenty of tortilla chips.

Notes: This soup is even better the next day.

Number of servings: serves 4

Submitted By: Sunny_McD
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