Black Bean Soup

1. Heat Oil and Cook Vegetables

Start by heating the vegetable oil in a large saucepan over medium heat until it shimmers. Once the oil is ready, add the finely diced green bell peppers and onion. Cook these for about 3 minutes, just until they begin to soften without browning.

2. Add Spices and Peppers

Next, stir in the minced garlic, finely chopped jalapeño pepper, ground cumin, and dried chili flakes. Cook everything together for about a minute. If using, add the chipotle chili and adobo sauce now.

3. Add Broth and Beans

Increase the heat to high and pour in the chicken broth, then add the black beans with their liquid and the bay leaves. Bring the mixture to a boil.

4. Simmer the Soup

Once it’s boiling, reduce the heat to a simmer, cover the pot, and let it cook for 15 minutes.

5. Blend and Season

After 15 minutes, discard the bay leaves. Using a hand blender, partially blend the soup directly in the pot, or transfer part of the soup to a blender and blend until smooth. Season the soup to taste with kosher salt.

6. Serve

Serve the soup hot. Top each bowl with roughly chopped cilantro leaves, a dollop of Mexican-style sour cream, diced avocado, and diced red onion if desired.