My sister sent me a recipe for this and I improvised a little bit by adding some onion and garlic. I sauteed about a half a medium onion and I dry roasted 4-5 garlic cloves. I dumped 1½ cans of black beans into the blender and saved the last half can. I also added a 15oz can of crushed tomatoes (these had garlic added but green chiles could work well too) and some cumin, salt, pepper and crushed red pepper flakes. Add the onions and the garlic to the blender. You can add some chicken stock if the blending is getting thick. Blend it well, add it to a pot and throw the last half can of beans in there too. Just simmer it for about 15 minutes. Keep adding chicken stock if you need it. I like the soup thicker so I did not use much. Add some sour cream, chopped green onions and some avocado if you have it. Really good flavor.
Edited by Big Nake , 02 May 2022 - 05:28 PM.
Shallots cooked down, three garlic cloves dry roasted and then into the Bullet with a can of black beans and zipped up, a can of fire-roasted tomatoes also zipped up, a can of black beans whole and then some cumin and pepper and let it simmer for 20 minutes, add the chicken (or don't) and then some sour cream and green onions in the bowl. Use some chicken stock here or there if needed. I may have used about 16 ounces total. Delish. I was out with buds and overserved last night so soup sounded good today. 
