Spicy Black Bean Soup

• 2 tablespoons olive oil
• 1 1/2 cups chopped red onion
• 1 4-ounce can diced mild green chilies
• 2 garlic cloves, chopped
• 1 tablespoon chopped jalapeno chili with seeds
• 1 tablespoon ground cumin
• 2 15-ounce cans black beans, undrained
• 2 cups canned low-salt chicken broth
• 8 tablespoons chopped fresh cilantro
• Sour cream
• Tortilla chips

1. Heat oil in heavy large pot over medium-high heat.
2. Add onion, green chilies, garlic, jalapeno, and cumin.
3. Saute until onion is tender, about 5 minutes.
4. Add beans with juices and broth.
5. Bring soup to boil.
6. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes.
7. Puree 3 cups soup in batches in blender.
8. Return puree to same pot.
9. Mix in 6 tablespoons cilantro.
10. Season soup to taste with salt and pepper.
11. Ladle soup into bowls.
12. Top with dollop of sour cream and tortilla chips.
13. Sprinkle with remaining 2 tablespoons cilantro.

olive oil, red onion, green chilies, garlic, jalapeno chili, ground cumin, black beans, chicken broth, fresh cilantro, sour cream, tortilla chips

Taken from www.epicurious.com/recipes/food/views/spicy-black-bean-soup-106816 (may not work)