Some days you just have to create your own sunshine, this soup will bring the heat of the Mexican sun, it is a quick an easy that will cheer you up during this cold season.
INGREDIENTS
2 small size chopped onions
1 small size chopped red bell pepper
4 garlic cloves, minced
4 tsp ground cumin
1 1/2 can of black beans
1/4 bottle of KANKUN CHIPOTLE SAUCE
1/2 cup of soar cream
7 cups hot water
1 tbsp olive oil
Salt and pepper to taste
1/2 cup chopped plum tomatoes
Garnish: chopped fresh cilantro and avocado slices
PREPARATION
Heat olive oil in large pan over medium-high heat. Add onions and both bell peppers and sauté for 8 min until beginning to brown. Add garlic and cumin; stir 1 minute. Add beans and chipotles, then 4 cups hot water. Cover and cook for 30 minutes, if you are using dry black beans add 6 cups of hot water and cook for about 6 hours on high until beans are very tender. Transfer 2 cups bean mixture to blender and salt and pepper to taste; puree until smooth. Return puree to remaining soup in slow cooker.
Serve soup into bowls. Spoon dollop of sour cream on top and sprinkle with cilantro, tomatoes and avocado slices.