Creamy Black Bean Soup

Ingredients

• 45 oz bush's black beans rinsed drained canned
• 14.5 oz canned tomatoes diced with zesty mild green chiles, undrained canned
• 3 cups chicken broth 
• 0.5 teaspoons chili powder 
• 6 servings toppings: cream fresh diced shredded sour chopped
• 1 tablespoon cilantro leaves fresh chopped
• 1  garlic clove minced
• 0.5 teaspoons ground cumin 
• 1 tablespoon juice of lime 
• 1 tablespoon olive oil 
• 1 cup onion diced

Equipment

• food processor
• blender
• dutch oven

Directions

1. Saut onion and garlic in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until tender.
2. Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of Dutch oven; cover and bring to a boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally, 8 minutes.
3. Remove from heat; stir in cilantro and lime juice.
4. Let cool 5 minutes.
5. Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return to Dutch oven, and stir until blended.
6. Serve with desired toppings.