Ingredients
1 large red onion, chopped1 medium sweet red pepper, chopped1 jalapeno pepper, seeded and minced2 tablespoons olive oil3 garlic cloves, minced3 cans (15 ounces each) black beans, rinsed and drained3-1/2 cups vegetable broth1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained1 can (4 ounces) chopped green chiles1/3 cup sherry or additional vegetable broth2 tablespoons minced fresh cilantro1/2 cup fat-free sour cream1/4 cup shredded cheddar cheese
Preparation
In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
Stir in the beans, broth, tomatoes and chopped green chiles. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer.
Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.
