1 onion chopped
3 tbs extra virgin olive oil
4 cans black beans washed and drained
6-8 cups of chicken or veg stock. Depends how thick you like your soup. My family likes it thick so I add 6!
1 pablano pepper w 1tsp of adobe sauce. (This comes in a can and you can freeze the rest of it)
1 tbs cumin
Salt and pepper to taste
Sour cream or plain Greek yogurt
Shredded Mexican cheese
Crushed tortilla chips
Salsa – chunky
1. Sweat the onion in EVOO 8-10 min.
2. Add rest of ingredients and let the soup come to a boil and then summer for 20 min allowing all of the flavours to come together .
3. Use an Emerson blender to make as smooth as you like .
4. Top with whatever toppings you wish!!!
Guest post by Jill Berman, Regina's Kitchen Catering.