This recipe is the quick version of another recipe for Black Bean soup that I make in the crock pot. (I haven’t posted it yet though!) It makes a smaller portion but lacks nothing in flavor! This is great paired with a salad or with tacos.

Author: A Tiffany Original
Serves: about 4
Prep Time: 40 minutes

Ingredients:
1/4 of a white onion, chopped
5-10 baby carrots, chopped
1 T butter
1 can black beans, (undrained)
1 can green enchilada sauce (mild)
1 1/2 C Chicken broth
1/2 t Adobo
1 t Cumin

1. In a sauce pan, place the butter, onions and carrots. Sautee for 5 minutes or until softened. Add the beans, enchilada sauce, chicken broth and spices. Allow to simmer for 20 minutes.

2. Using a hand held immersion blender or a traditional blender (be sure and vent it if using the traditional blender), blend the soup until smooth and creamy in texture. Return to pot and keep warm until ready to serve. Great with avocado slices, sour cream, fresh cilantro, colby or sharp cheddar cheese, tortilla chips/slivers etc.

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