Delicious black bean soup with sour cream, avocado and cilantro.
Makes: 4 servings
Prep Time: 15 minutes
Total Time: 45 minutes
1 Tablespoon high heat cooking oil, such as avocado
1 medium white or yellow onion, minced
4 garlic cloves, minced
2 teaspoons ancho chili powder
1 teaspoon ground cumin
2 cans (15 ounce size) gluten free black beans, rinsed and drained
2 cups gluten free low sodium chicken broth or home made chicken stock
1 cup water
fresh lime wedges, for serving
fresh sliced avocado, for serving
1/4 cup sour cream, for serving
handful fresh cilantro leaves, for serving
1. Cook Onion & Spices: Heat oil in a large heavy pan or Dutch oven over medium high heat until shimmering but not smoking. Add onion, garlic and cook until onion is soft, about 4 minutes. Add ancho chili powder, garlic and salt and cook for 1 minute, stirring often.
2.Cook Beans: Stir in beans, broth and water and bring to a boil. Reduce heat to a simmer and cook 15 minutes, stirring often.
3. Thicken Soup: Transfer 1 cup beans with cooking liquid to bowl and smash with the back of a fork, stirring and smashing until most of the beans are mashed and liquid is thick. Return to pot and stir to incorporate.
4. Finish & Serve: Divide soup between serving bowls. Squeeze lime juice over each, then top each with avocado, sour cream and cilantro. Serve hot. Enjoy!
