Black Bean and Green Chile Soup is hearty enough to be a vegetarian entree, but also easy enough to make as an appetizer.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium white onion , chopped
• 4 garlic cloves , chopped
• 3 small chipotle peppers in adobe sauce , chopped (1 chipotle chile if you prefer a mild soup)
• 1 14.5 ounce can can diced tomatoes
• 4 cups chicken broth
• 1 teaspoon fine sea salt
• 1 10 ounce can hatch green chile* , drained and finely chopped
• 1 14.5 ounce black beans , drained and rinsed
• 1/2 cup queso fresco , crumbled
• 1 avocado , chopped
• 2 tablespoons cilantro , optional
• 1 jalapeno , sliced
• maldon sea salt

Directions

1. In a large saucepan or Dutch oven, heat oil over medium heat. Add onions, saute for approximately 5 minutes, or until they are soft and translucent, but not browned. Add garlic, continue to saute and stir for 1 minute. Add chipotle chili through seas salt. Stir and bring to a simmer.
2. Simmer for 15 minutes. Remove from heat. Using an immersion/stick blender or food processor, blend mixture until smooth. Return to stove on medium heat.
3. Stir in green chilies and black beans. Continue to heat for 5 minutes.
4. Ladle soup into serving bowls and top with crumbled queso fresco. Enjoy your Black Bean Soup and Green Chile!