Ingredients
- Extra Virgin Olive Oil2 tablespoons
- Red Onions1 medium
- Jalapeno1
- Garlic2 cloves minced
- Tomato Puree1 tablespoon
- Kosher SaltPinch
- Black PepperPinch
- Ground Cumin1/2 tsp
- Chilli Powder1 tsp
- Black Beans3 cans
- Chicken Stock3 Cups
- Bay Leaf1
- Sour CreamGarnish
- AvocadoGarnish
- CilantroGarnish
- LimeTo serve
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, cumin, and chili powder and stir to coat.
Add black beans and broth. Stir soup, add bay leaf, and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced and thickened, 15 to 20 minutes. (If a thinner soup is desired, add more broth as needed.)
Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.
Serve with a dollop of sour cream, sliced avocado, and cilantro.
