2 cans black beans, drained and rinsed
1 Tbs olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1 cup Gluten Free chicken or vegetable broth
For the salsa:
1 – 2 medium tomatoes, seeded and chopped
¼ cup red onion, diced
1 small jalapeño, seeded and diced
2 Tbs fresh lime juice
3 Tbs chopped cilantro
salt and freshly ground pepper to taste
sour cream, if desired
Heat a large saucepan over medium heat, add olive oil and chopped yellow onion. Saute until soft, then add garlic, and spices. Stir until fragrant, about 30 seconds. Add drained beans, chicken broth and enough water to generously cover the ingredients. Bring to a simmer.
To make the salsa, chop all ingredients into a medium bowl, season with the lime juice, salt and pepper. Taste and adjust seasonings or spiciness as desired.
Simmer soup for approximately 1/2 hour, or until all ingredients are soft. Blend with an immersion blender if desired to your perfect consistency.
Spoon soup into bowls and top with a dollop of sour cream, salsa and diced avocado.
Recipe Conversion of an original by Liv Life