Ingredients
1/4 cup olive oil
1 large onion, chopped
1 red or green bell pepper, chopped
2 garlic cloves, chopped
1 14 1/2 oz can peeled tomatoes, chopped, juices reserved
1 4 oz can diced green chiles
1 tbs dried thyme, crumbled
4 16 oz cans black beans, drained, rinsed
2 cups (or more) canned low-salt chicken broth
Sour cream for garnish
Sliced green onions for garnish
Preparation
Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and saute until onion is tender, about 10 minutes. Mix in tomatoes with their juices, chilies and thyme. Reduce heat to low and simmer until vegetables are very soft, about 10 minutes. Add beans and 2 cups chicken broth. Puree soup in batches in processor or blender until smooth. Return soup to pot. (Can be prepared 4 days ahead. Cover and refridgerate.
Bring soup to simmer. Thin with more broth if necessary. Season to taste with salt and pepper. Garnish with sour cream and sliced green onions.
