Since we cannot quite seem to get rid of winter here in Chicago, I thought I’d post a quick soup recipe.
1 tbsp extra virgin olive oil
1/3 C red onion, diced
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp cayenne pepper
2 C chicken broth
2 15 oz cans black beans, drained and rinsed
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
Heat oil in a large stock pot over medium heat; add onions and garlic and sauté 2-3 minutes. Add spices and cook an additional minute. Add broth and increase heat to medium high; bring to a boil. Add black beans and return to a boil. Reduce heat, cover and simmer for 15 minutes.
Remove from heat and let cool for 10 minutes. Stir in lime juice and cilantro. Using an immersion blender, puree until smooth. Serve immediately or refrigerate.
For serving I like to top with greek yogurt, pico de gallo and some crushed tortilla chips.