Chipotle Black Bean Soup

Ingredients

• 46.5 oz goya® black beans divided canned
• 7 oz chipotle chile canned
• 1  goya chicken bouillon mixed with 2 cups water,
• 6 servings chipotle chiles in adobo sauce 
• 2 tablespoons goya extra virgin olive oil 
• 2 tablespoons cilantro leaves fresh roughly chopped
• 2 teaspoons goya garlic minced finely chopped
• 0.5  bell pepper green finely chopped
• 0.5 teaspoon goya ground cumin 
• 0.5  bell pepper red finely chopped
• 0.5  cup heavy whipping cream sour
• 1 small tomatoes finely chopped
• 0.5 medium onion yellow chopped

Equipment

• bowl
• pot
• blender

Directions

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.
3. Add onions and peppers; cook until soft, about 10 minutes.
4. Add garlic and cumin; cook until fragrant, about 30 seconds more.
5. 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.
6. Divide soup evenly among serving bowls. Top with a dollop of sour cream.
7. Sprinkle with tomatoes and cilantro.