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Ingredients
- 1 1/2 cups chopped red onion
- 1 4-ounce can diced mild green chilies
- 1 tablespoon chopped jalapeño chili with seeds
- 1 tablespoon ground cumin
- 2 15-ounce cans black beans, undrained
- 2 cups canned low-salt chicken broth
- 8 tablespoons chopped fresh cilantro
Recipe Preparation
Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeño, and cumin. Sauté until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes. Puree 3 cups soup in batches in blender. Return puree to same pot. Mix in 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and tortilla chips. Sprinkle with remaining 2 tablespoons cilantro.
