This is one of the first dishes I ever learned to make. It is warm and comforting to me because the Mexican flavors are reminiscent of my childhood. It is great as a first course but substantial enough for a light lunch.
This is one of the first dishes I ever learned to make. It is warm and comforting to me because the Mexican flavors are reminiscent of my childhood. It is great as a first course but substantial enough for a light lunch.
· 3 cups cooked black beans
· 1-2 chipotle chiles (add more if more heat is desired)
· 5 cups chicken or vegetable stock
· ½ cup sour cream or sour cream substitute
· 1 tablespoon tomato paste
· ¼ of a small yellow onion
· ½ teaspoon granulated garlic
· Salt and pepper to taste
Toppings:
· Cubed panela cheese
· baked or fried homemade corn tortilla strips
· Cubed avocado
1. Add all soup ingredients to a high-powered blender and blend until completely smooth. Add more stock if a thinner consistency is desired.
2. Heat gently over medium-low heat and serve toppings alongside so each person can add them to their soup.