Author Notes
This is my husbands favourite soup, so much so that we served it at our wedding last year. It's a pantry staple which is easy to whip up at a moments notice; and always impresses guests. —senorahughes
Ingredients
- For the soup
-
1/2 piece
onion- chopped
-
800 grams
(2 cans) of black beans with their liquid
-
2-3 pieces
canned chipotle peppers in adobo- chopped
-
1 big splashes
heavy cream
- For the garnish
-
4 pieces
corn tortillas
-
1 piece
large tomato
-
1/4 piece
onion
-
1 piece
jalapeno
-
3 sprigs
cilantro
-
1 dash
fresh lime juice
Directions
-
For the soup
1. Sautee the chopped onions in a dutch oven with canola oil until soft and translucent.
2. Add the chipotles and cook for 30 seconds longer
3. Add the beans, mix well and let simmer for a few minutes.
4. Puree until smooth with chicken stock and cream.
5. Season to taste
-
For the Garnish
1. julienne the tortillas, and fry in canola oil until crispy. Drain
2. Finely chop the onion, tomato, devained jalapeno and cilantro. Mix together, and add a squeeze of lime; to form a pico de gallo.
-
For serving
1. place a large spoonful of salsa at the bottom of each bowl
2. keep soup warm in a jug; and pour into each bowl in front of guest.
3. Add tortilla strips to your liking.
4. Buen provecho!
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