Ingredients
1
to 2 tsp chopped jalapeño chile with seeds, divided
2
15- to 16-ounce cans black beans, undrained
1
15-ounce can petite diced tomatoes in juice
1
1/2 cups low-salt chicken broth
Directions
1.
Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
2.
Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.
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