Recipe courtesy of The Neelys

Spicy Black Bean Soup

Name: Spicy Black Bean Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 1 (4-ounce) dry-cured chorizo sausage, chopped; 1/2 onion, finely chopped; 3 cloves garlic, finely chopped; 1/2 jalapeno, seeded and diced; 3 (15-ounce) cans black beans, drained and rinsed; 1 canned chipotle chile plus 1 tablespoon adobo sauce; 4 cups chicken broth; Sliced green onions, for serving; 1/2 cup lowfat sour cream; 1 teaspoon ground cumin; Juice of 1/2 a lime; Kosher salt and freshly ground black pepper

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Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 to 6 servings

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Ingredients

Soup:

2 tablespoons olive oil

1 (4-ounce) dry-cured chorizo sausage, chopped

1/2 onion, finely chopped

3 cloves garlic, finely chopped

1/2 jalapeno, seeded and diced

3 (15-ounce) cans black beans, drained and rinsed

1 canned chipotle chile plus 1 tablespoon adobo sauce

4 cups chicken broth

Sliced green onions, for serving

Cumin Lime Sour Cream:

1/2 cup lowfat sour cream

1 teaspoon ground cumin

Juice of 1/2 a lime

Kosher salt and freshly ground black pepper

Directions

For the soup: Heat the olive oil in a Dutch oven over medium-high heat. Add the chorizo, onions, garlic and jalapeno and saute until tender, about 4 minutes. Add the black beans, chipotle pepper, adobo sauce and broth and simmer for 25 minutes so all the flavors can marry together.
Blend half of the soup, using either a blender or an immersion blender, leaving some whole beans for texture.
For the sour cream: Mix all the ingredients in a bowl.
Taste for seasoning and plate topped with cumin lime sour cream and sliced green onions.