Tex-Mex Black Bean Soup

3 cans 15 oz black beans

2 ½ cups chicken/vegetable stock (low Sodium)

1 small white onion, diced

3 garlic cloves, minced

1 tomato diced

1 green chile, diced

1 pkg frozen corn (thawed)

2 tsp cumin

1 tsp chili powder

4 teaspoons sour cream

salt to taste

Optional

½ tsp Ancho chili powder

Serving Suggestions

Serve with cornbread or tortilla chips

Serve with 2 slices of avocado

1. In large stock pot, bring chicken/vegetable stock to boil

2. Add chili powder, cumin, onions, garlic, tomatoes, corn and green chilies

3. Drain & rinse 2 cans of beans add to broth mixture

4. Drain & rinse 1 can of beans and puree in blender or food processor

5. Add bean puree to soup

6. Let it simmer for 20 min

7. Serve with dolop of sour cream and cilantro