South Of The Border Black Bean Soup
|Canned black beans||32 Ounce (2 Cans, 16 Ounces Each)|
|Frozen corn||10 Ounce (1 Package)|
|Vegetable oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced / crushed through a press|
|Chicken broth||2 3⁄4 Cup (44 tbs)|
|Chili powder||1 Tablespoon|
|Oregano||1 1⁄2 Teaspoon|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
1 Place the black beans and the corn in a colander. Hold under cold running water to rinse the beans and thaw the corn; drain well. Coarsely chop the onion.
2 In a large saucepan, warm the oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the onion begins to brown, about 5 minutes.
3 Add the drained beans and corn, the chicken broth, chili powder, oregano, cayenne and bay leaf. Cover and bring the mixture to a boil. Reduce the heat to medium-low, cover and simmer for 15 minutes. Remove the bay leaf.
4 Just before serving, remove about 1 1/2 cups of the solids and puree them in a blender or food processor. Return the puree to the soup.