Snow, oh, the snow.
It is still here and I am still loving it! Until it gets in the way of something important, like my book club viewing of 50 shades or my produce box showing up on my front step. Oh well, it is still beautiful and I love enjoying it from my house. It has been wonderful, we have gotten more than just an occasional snow and lots of ice, but lots of big, beautiful flakes!
I have been making lots of warming and comforting foods while we endure this snow storm, from inside. This soup has, by far, been my favorite. I do not usually eat something until it is all gone, but I could not wait for lunch, seriously. I have had this soup for lunch for 3 days and the last is gone and I am now sad. The good thing is it is so easy to make, cheap, and really filling.
It is spicy, if you are not fond of heat, do not add the seeds from the jalapeño pepper. If you do like spicy, like me!, add the seeds, and the hot sauce, taste and then add more hot sauce if desired, but even I did not think it needed more.
Last addition, corn tortilla quesadilla dippers are the perfect accompaniment to the soup.
2 tablespoons of Olive Oil
1/2 Small Yellow Onion, diced
2 cloves of Garlic, minced
1/2 of a Jalapeño, diced, seeds in tact for really spicy, removed for tame or just use 1/4 a pepper, sans seeds
Salt and Pepper to taste
2 teaspoons of Chipotle Chile Powder
1/2 teaspoon of Cumin
2 cans of Black Beans, drained, not rinsed, 15 oz. each
2 1/2 cups of Chicken Broth
1/2 teaspoon of Hot Sauce
Optional Garnishes: Cilantro, Lime, Sour Cream, Tomatoes, Tortilla Strips
First, in a large pot, heat the oil over medium heat.
When the oil is hot, add the onion, and sauté for about 10 minutes, until translucent and browning in spots. Add the garlic and jalapeño, sauté for about a minute. Add the spices, and stir for one more minute. (Do not breath directly into the pot during this minute, it will be spicy.) Now add the black beans, chicken broth, and hot sauce; bring to a boil, then reduce to simmer for 15-20 minutes, stirring occasionally.
Now you have a few options, puree half the soup in a blender/food processor/immersion blender, add back to the soup to thicken for 5 more minutes or puree the whole soup. It is up to you, I pureed half, then decided I really enjoyed it completely smooth and did the whole soup.
Top with additional garnishes, if desired.
Happy Cooking, The Barbee Housewife Source: adapted from, Host the Toast