Ingredients
The following ingredients have 12 Servings
- 1 large red onion, chopped
- 1 medium sweet red pepper, chopped
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 3 cans (15 ounces each) black beans, rinsed and drained
- 3-1/2 cups vegetable broth
- 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
- 1 can (4 ounces) chopped green chiles
- 1/3 cup sherry or additional vegetable broth
- 2 tablespoons minced fresh cilantro
- 1/2 cup fat-free sour cream
- 1/4 cup shredded cheddar cheese
Instruction
- In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer., Stir in the beans, broth, tomatoes and chopped green chiles. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer., Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.
