Well, thanks to Amy I now think I have a new favorite soup. That is saying a LOT since this girl normally doesn’t like soup. It even got rave reviews from Jacey and had Bryan drooling from almost 800 miles away. Luckily for him, I took half the batch and froze it for when he comes home. I altered it just a slight bit, so my version is below. Click on Amy’s blog to see her version.

Creamy Black Bean Soup

1/2 large sweet yellow onion, diced
1 clove garlic, diced
1 tbs olive oil
3 can black beans, drained and rinsed (I use Bush’s Reduced Sodium version)
4 cups chicken broth
1 can Rotel (I used the Mexican version with lime and cilantro)
1 tsp chili powder
1 tsp cumin

Saute onions and garlic in olive oil over medium heat for 4-6 minutes until tender. Add beans, broth, Rotel, chili powder and cumin. Cover and bring to boil. Remove lid and reduce heat and simmer for 10 minutes. Puree with hand blender (or regular blender).

We topped ours with avocado, colby-jack cheese and sour cream with chips on the side, but the possibilities are endless. I think you could take this same recipe, decrease the chicken broth and add corn after pureeing and have a really good dip. Hmm…