Make this tasty, traditional soup as spicy as you like. Chile de arbol peppers are especially potent, although the sour cream will help to cut the heat.
Black Bean Soup
December 3, 2016 Print
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Recipe courtesy of Ana Jenkins, Mexico Lindo, Halifax
Ingredients:
- 1.1 lb (500 g) black beans
- 8 1/2 cups (2 L) chicken broth
- 2 garlic cloves
- salt and black pepper, to taste
- 2 chipotle peppers in adobo sauce (available canned at the grocery store)
- 2 Tbsp (30 ml) cooking oil
- 1/2 cup (125 ml) sour cream
- 1/2 lb (225 g) Monterey Jack cheese, cubed small
- 6 corn tortillas, cut in strips and fried
- 6 chile de arbol (tiny peppers)
Directions:
- Bring to boil in medium pot 12 cups (3 L) water. Add beans, cook on low heat for 1 hour or until soft.
- Drain beans and discard water.
- Blend beans in blender or food processor with broth, garlic, salt, pepper, and chipotle peppers until smooth.
- Heat oil in skillet, add beans. Simmer for 10 minutes.
- Serve hot, garnish with sour cream, cheese, tortilla strips, and peppers.
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