Pasilla Chili And Black Bean Soup Recipe
Summary
Ingredients
| Vegetable cooking spray | ||
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Carrots | 2 , sliced | |
| 1 teaspoon minced jalapeno chili | ||
| Garlic | 2 Clove (5gm), minced | |
| Tomatoes | 2 Cup (16 tbs), chopped | |
| 5 or 6 dried pasilla chilies (stems, veins and seeds discarded), torn into pieces | ||
| Dried oregano | 1 Teaspoon | |
| Ground cumin | 3/4 Teaspoon | |
| Sodium chicken broth | 2 Can (10oz), reduced | |
| Cooked black beans | 3 Can (10oz), drained, rinsed | |
| Salt and pepper to taste Cilantro cream | ||
| Salt and pepper to taste Cilantro cream | ||
Directions
Spray large saucepan with cooking spray, heat over medium heat until hot.
Sauté onions, carrots, jalapeno chili and garlic until onions are tender, about 5 minutes.
Add tomatoes, pasilla chilies, oregano and cumin; cook over medium heat, covered, until tomatoes are wilted, about 5 minutes.
Add chicken broth and 2 cans black beans to saucepan; heat to boiling.
Reduce heat and simmer, covered, 10 minutes.
Process mixture in blender or food processor until smooth.
Return mixture to saucepan; add remaining beans and heat until hot.
Season to taste.
Sauté onions, carrots, jalapeno chili and garlic until onions are tender, about 5 minutes.
Add tomatoes, pasilla chilies, oregano and cumin; cook over medium heat, covered, until tomatoes are wilted, about 5 minutes.
Add chicken broth and 2 cans black beans to saucepan; heat to boiling.
Reduce heat and simmer, covered, 10 minutes.
Process mixture in blender or food processor until smooth.
Return mixture to saucepan; add remaining beans and heat until hot.
Season to taste.
Chef
