Ingredients
- 2 medium onions, chopped (about 2 1/2 cups)
- 6 garlic cloves, pressed
- 1 (14 1/2-ounce) can reduced-sodium chicken broth
- 1 tablespoon chili powder
- 4 (15 1/2-ounce) cans black beans, drained but not rinsed
- Kosher salt and freshly ground black pepper
- 1 bunch cilantro
- juice of 1/2 lime
- Thinly sliced scallions, for garnish
- Sour cream, for garnish
- Grated cheddar, for garnish
Steps
- Heat olive oil in a pot over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute.
- Stir in the beans, chili powder, chicken broth, and salt. Bring to a simmer, and reduce heat to low. Cook for 30 minutes.
- Using a stick blender, blend the soup until the desired consistency is met. Stir in cilantro and lime juice. Serve with sour cream or cheddar cheese.