Spicy Black Bean Soup

• 2 tablespoons olive oil
• 1 (4-ounce) dry-cured chorizo sausage, chopped
• 1/2 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 jalapeno, seeded and diced
• 3 (15-ounce) cans black beans, drained and rinsed
• 1 canned chipotle chile plus 1 tablespoon adobo sauce
• 4 cups chicken broth
• Sliced green onions, for serving
• 1/2 cup lowfat sour cream
• 1 teaspoon ground cumin
• Juice of 1/2 a lime
• Kosher salt and freshly ground black pepper

1. For the soup: Heat the olive oil in a Dutch oven over medium-high heat.
2. Add the chorizo, onions, garlic and jalapeno and saute until tender, about 4 minutes.
3. Add the black beans, chipotle pepper, adobo sauce and broth and simmer for 25 minutes so all the flavors can marry together.
4. Blend half of the soup, using either a blender or an immersion blender, leaving some whole beans for texture.
5. For the sour cream: Mix all the ingredients in a bowl.
6. Taste for seasoning and plate topped with cumin lime sour cream and sliced green onions.

olive oil, sausage, onion, garlic, jalapeno, black beans, chile plus, chicken broth, green onions, sour cream, ground cumin, lime, kosher salt

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/spicy-black-bean-soup-recipe.html (may not work)