Ingredients

The following ingredients have 4 Servings
  • 2 small tomatoes (or one large tomato (about 8 ounces total weight))
  • 1/3 cup white onion (chopped)
  • 1 garlic clove
  • 1 Tablespoon Olive oil
  • 2 Cups cooked black beans (with a little of its cooking broth)
  • 2 Epazote leaves (if available)
  • Salt & Ground Black Pepper to taste
  • 1/2- cup chicken or vegetable broth.
  • 1 Avocado (diced)
  • 4 to rtillas cut into thin strips and fried.
  • 1 Canned Chipotle pepper
  • 1/2 cup crumbled Queso Fresco

Instruction

  • Chop the tomatoes and place in a blender along with the chopped onion and garlic. Process until you have a smooth sauce.
  • Heat the olive oil in a medium saucepan and then pour the tomato sauce.
  • Cook the tomato sauce over medium-high heat for about 7-8 minutes until it starts to boil.
  • While the tomato sauce is cooking, puree the black beans and their broth in a blender or food processor until they have a fine texture.
  • Pour the black bean puree into the saucepan and stir, mixing well. The puree has to have a very fine, silky texture. If you prefer, pass through a strainer to obtain the best results. If the soup is too thick, add the chicken broth a tablespoon at the time to get a creamy texture. Don’t pour it all at once, since it could result in a watery soup. Season soup with salt and pepper.
  • Simmer the soup, stirring frequently for about 15 minutes. Serve warm with your choice of toppings.