Mexican Black Bean Soup

Ingredients

• 3 cans (15 oz each) Black Beans
• 2 cups Vegetable Broth
• 1 whole Yellow Onion
• 4 cloves Garlic
• 2 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1 Chipotle Pepper In Adobo
• 2 whole Lime
• 1 tbsp Olive Oil
• 1 whole Avocado
• ¼ cup Fresh Cilantro
• 1 cup Corn Tortilla Chips

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion 5 minutes until softened. Add garlic, cumin, and smoked paprika. Stir 30 seconds.
2. Add two-thirds of the beans and all the vegetable broth. Bring to a simmer and cook 10 minutes.
3. Using an immersion blender (or regular blender), blend the soup until mostly smooth. Stir in remaining whole beans, chipotle pepper, adobo sauce, and lime juice.
4. Simmer 5 more minutes. Season with salt to taste.
5. Serve topped with diced avocado, crushed tortilla chips, and fresh cilantro.