Ingredients
1
1/2 cups chopped red onion
1
4-ounce can diced mild green chilies
1
tbsp chopped jalapeño chili with seeds
2
15-ounce cans black beans, undrained
2
cups canned low-salt chicken broth
8
tbsp chopped fresh cilantro
Directions
1.
Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeño, and cumin. Sauté until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes. Puree 3 cups soup in batches in blender. Return puree to same pot. Mix in 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and tortilla chips. Sprinkle with remaining 2 tablespoons cilantro.
New-York Restaurants
