Spicy Black Bean Soup
~adapted heavily from Bon Appetit, July 2002~
Serves 6-8
2 tablespoons olive oil
1 onion, chopped
1 large carrot, diced
1 medium-sized jalapeño with seeds, finely chopped
3 cloves garlic, minced
2 cups cooked chicken, chopped or shredded
2 tablespoons cumin
1 cup chunky tomato salsa
3 15-ounce cans black beans, undrained
6 cups chicken stock
1/2 cup fresh cilantro or 2 tablespoons freeze-dried cilantro
optional:
sour cream
tortilla chips
Heat oil in a heavy large pot over medium-high heat. Add onion, carrot and jalapeño and saute until the onion is translucent and tender, about 5 minutes. Add garlic, chicken and cumin and saute one minute more. Add salsa, beans, chicken stock, and cilantro, if using dried, and bring to a boil. Reduce heat to medium-low; cover and simmer until flavors blend and carrots are tender, about 30 minutes. Add cilantro, if using fresh. Season with salt and pepper. Serve with sour cream and tortilla chips.
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