Ingredients
- 1 large red onion, chopped
- 1 sweet red pepper, chopped
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 3 15 oz ea can black beans, rinsed and drained
- 3.5 cups vegetable broth
- 14.5 ounces can diced tomatoes with mild green chilies, undrained
- 4 ounces can chopped green chilies
- ⅓ cup sherry
- 2 tablespoons fresh cilanatro, minced
- ½ cup sour cream
- ¼ cup shredded cheddar cheese
Directions
In Dutch oven, saute onion and pepper in oil until tender. Add garlic; cook one minute longer. Stir in the beans, broth, tomatoes, and chopped green chilies. Bring a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer. Remove from heat and cool slightly. Place half of the soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each sour cream, cilantro and cheese. |