Chipotle Black Bean Soup

• 3 cans (15.5 oz. each) GOYA(R) Black Beans, divided
• 1 chipotle chile, plus 2 tsp. chipotle chile sauce from 1 can (7 oz.) GOYA
• Chipotle Chiles in Adobo Sauce
• 2 tablespoons GOYA Extra Virgin Olive Oil
• 1/2 medium yellow onion, chopped
• 1/2 red bell pepper, finely chopped
• 1/2 green bell pepper, finely chopped
• 2 teaspoons GOYA Minced Garlic, or 4 cloves garlic, finely chopped
• 1/2 teaspoon GOYA Ground Cumin
• 1 GOYA Chicken Bouillon mixed with 2 cups water, or 2 cups chicken broth
• 1/2 sour cream
• 1 small tomato, finely chopped
• 2 tablespoons roughly chopped fresh cilantro

1. In bowl of blender, add 1 can black beans, chipotle chile and sauce and 2 cups water. Puree until smooth, about 30 seconds; set aside.
2. Heat oil in large pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic and cumin; cook until fragrant, about 30 seconds more. Add chicken bouillon mixture, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 minutes.
3. Divide soup evenly among serving bowls. Top with a dollop of sour cream. Sprinkle with tomatoes and cilantro.

black beans, chile, chiles, olive oil, yellow onion, red bell pepper, green bell pepper, garlic, ground cumin, water, sour cream, tomato, fresh cilantro

Taken from www.myrecipes.com/recipe/chipotle-black-bean-soup (may not work)