Southwestern Black Bean Soup

• 3 tablespoons olive oil
• 1 large white onion, chopped
• 4 garlic cloves, minced
• 1 stalk celery, diced
• 2 serrano peppers, minced (can substitute jalapeno or other peppers)
• 3 teaspoons cumin
• 3 teaspoons chili powder
• 1/2 teaspoon black pepper
• 2 (16 ounce) cans chicken broth
• 2 (16 ounce) cans black beans, drained
• 3 tablespoons fresh lime juice
• 1/2 cup sour cream
• 1/2 cup cheddar cheese, grated
• 1/4 cup fresh cilantro, to garnish
• 1 lime, sliced, to garnish

1. In a large pan, saute onion, garlic, celery and Serrano peppers until tender, about 5 minutes.
2. Add cumin, chili powder and pepper to coat onion mixture.
3. Add beans and chicken broth reduce at a low boil until sauce thickens, about 15-20 minutes.
4. Add fresh lime juice.
5. Serve topped with grated cheese and sour cream and garnish with cilantro and lime slices.

olive oil, white onion, garlic, celery, serrano peppers, cumin, chili powder, black pepper, chicken broth, black beans, lime juice, sour cream, cheddar cheese, fresh cilantro, lime

Taken from www.food.com/recipe/southwestern-black-bean-soup-194330 (may not work)