Crema De Frijol (Spicy Cream Of Black Bean)

• For the soup
• 1/2 piece onion- chopped
• 800 grams (2 cans) of black beans with their liquid
• 2-3 pieces canned chipotle peppers in adobo- chopped
• 1 big splashes heavy cream
• For the garnish
• 4 pieces corn tortillas
• 1 piece large tomato
• 1/4 piece onion
• 1 piece jalapeno
• 3 sprigs cilantro
• 1 dash fresh lime juice

1. For the souprn1. Sautee the chopped onions in a dutch oven with canola oil until soft and translucent.rn2. Add the chipotles and cook for 30 seconds longerrn3. Add the beans, mix well and let simmer for a few minutes. rn4. Puree until smooth with chicken stock and cream. rn5. Season to taste
2. For the Garnishrn1. julienne the tortillas, and fry in canola oil until crispy. Drain rn2. Finely chop the onion, tomato, devained jalapeno and cilantro. Mix together, and add a squeeze of lime; to form a pico de gallo.
3. For servingrn1. place a large spoonful of salsa at the bottom of each bowlrn2. keep soup warm in a jug; and pour into each bowl in front of guest. rn3. Add tortilla strips to your liking.rn4. Buen provecho!

soup, black beans, peppers, heavy cream, corn tortillas, tomato, onion, jalapeno, cilantro, lime juice

Taken from food52.com/recipes/33551-crema-de-frijol-spicy-cream-of-black-bean (may not work)