Black Bean Soup

ingredients

1 small onion, finely chopped
1 glove garlic, finely chopped
2 large carrots, finely chopped (or use handful of the baby carrots and run them through the food processor)
2 t chili powder
1 t cumin
1 t chipotle chili powder
4 cups chicken stock
1 cup corn (1 small can)
2 cans black beans, drained and rinsed
1 10oz can stewed tomatoes
salt and pepper to taste

1
Saute onion, garlic, and carrots in some olive oil for about 5 minutes until onion is translucent. Add seasonings and stir for 1 minute. Then add chicken broth, 1 can of black beans and corn. Bring to a boil.
2
Meanwhile, place other can of black beans and stewed tomatoes in a food processor and blend. Add this mixture to the pot once soup is boiling. Reduce heat and simmer for about 15-20 minutes.
3
Soup topping options:
4
shredded mexican cheese
5
a dollop of sour cream
6
chopped tomatoes
7
chopped cilantro
8
[last night I mixed creme fraiche, sour cream and chopped cilantro and had manchego cheese as well]