Yield:
Makes 16 cups
Recipe from
Recipe Time
Prep:
15 Minutes
Cook:
30 Minutes
Ingredients
1
medium onion, diced (about 1 cup)
1 teaspoon
minced garlic
1 tablespoon
olive oil
1
(32-oz.) container chicken broth
2
(4.5-oz.) cans chopped green chiles, undrained
1
(14.5-oz.) can Mexican-style stewed tomatoes, undrained
1
(14.5-oz.) can diced tomatoes, undrained
1
(11-oz.) can whole kernel corn, rinsed and drained
2 tablespoons
chili powder
1 teaspoon
ground cumin
Toppings: sour cream, shredded Cheddar cheese, diced tomatoes, chopped fresh cilantro
Preparation
1. Sauté onion and garlic in 1 Tbsp. hot oil in a Dutch oven over medium-high heat 6 minutes or until tender. Stir in Slow-cooker Black Beans and next 7 ingredients, stirring to loosen particles from bottom of Dutch oven; cover and bring to a boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes.
2. Process 2 cups of soup in blender or food processor 30 seconds or until smooth. Return to Dutch oven, and stir until blended. Serve with desired toppings.
*2 (15-oz.) cans black beans, rinsed and drained, may be substituted.
February 2009
