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3 cans (15.5 oz. each)
GOYA® Black Beans, divided
chipotle chile, plus 2 tsp. chipotle chile sauce from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
medium yellow onion, chopped
red bell pepper, finely chopped
green bell pepper, finely chopped
GOYA® Minced Garlic, or 4 cloves garlic, finely chopped
GOYA® Ground Cumin
GOYA® Chicken Bouillon mixed with 2 cups water, or 2 cups chicken broth
small tomato, finely chopped
roughly chopped fresh cilantro
In bowl of blender, add 1 can black beans, chipotle chile and sauce and 2 cups water. Puree until smooth, about 30 seconds; set aside.
Heat oil in large pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic and cumin; cook until fragrant, about 30 seconds more. Add chicken bouillon mixture, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 minutes.
Divide soup evenly among serving bowls. Top with a dollop of sour cream. Sprinkle with tomatoes and cilantro.
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