Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 2 cloves garlic, finely chopped
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 tablespoon cumin
- 1 teaspoon cayenne pepper
- 6 cups low sodium chicken stock
- 2 cans black beans, drained and rinsed
- Salt and pepper
- Cheddar cheese
- Sour cream
- Chopped red onion
Directions
In a large heavy pot, heat oil over medium heat. Add onion, garlic and peppers and cook until tender about 5-8 minutes. Stir in spices and toss to coat vegetables. Pour in stock and beans and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. In a blender, puree half of the soup until smooth and stir back into soup pot. Serve hot with garnishes
Per Serving (without optional add-ons): Calories: 343; Total Fat: 12 grams; Saturated Fat: 2 grams; Protein: 17 grams; Total carbohydrates: 41 grams; Sugar: 11 grams; Fiber: 8 grams; Cholesterol: 11 milligrams; Sodium: 1,069 milligrams
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By Oaede210
Southampton, Ne...
on December 30, 2011
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The flavoring was very delicious, but similar to reviews before, it was way too thin! I would also recommend to cut the broth down to 4 cups!
By Retired LT
on December 10, 2011
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Really tasty and just the right amount of spice. I also cut the chicken broth down to 4 cups. Tasted as good as Panera's!
By heatherg7_12981430
Phoenix, 41
on September 07, 2010
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I was a bit disappointed that it was so thin. I even added a third can of beans! I will be doubling the amount of beans. I added heat to it as well. I will make it again, but I will be making changes to it so my family enjoys it more.
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