Dry sherry gives this soup an extra boost of flavor that belies how quick and easy it is. A garnish of queso fresco and chopped tomatoes adds color.
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Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender.
Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean purée and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.
Serve with Roasted Poblano and Onion Quesadillas.
Quick and easy yet has wonderful flavor. Be sure to add the sherry, otherwise it would be just so-so. Like other reviewers suggest, I think some ground chipotle would give this an added boost.
This is an absolutely delicious soup. I too used a stick blender at the end of recipe. Also, I didn't have green pepper and used red instead. Nor did I have any sherry so I used a little port. Wonderful. It gets better the next day
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