Besides its tasty brevity, the best part of this dish is its "the culinary world is flat" mentality. I use an Indian technique, an Asian hot sauce and delicious Southwest flavors here. Yum!
|2 T vegetable oil||0.5 t salt and pepper|
|1 c diced onion||1 c light sour cream|
|1 oz packet your favorite chili seasoning mix||0.25 c fresh lime juice, plus its zest|
|2 cn (15 oz) black beans||0.25 c cilantro|
|3.5 c chicken or vegetable stock||2 T Sriracha sauce|
|1 c your favorite salsa|
Heat oil in large sauce pan and cook onion for 2 minutes. Add chili mix and cook for one minute more, until spices are fragrant.
Add beans, stock, & salsa and simmer for 10 minutes. Remove from heat and use an immersion blender to puree soup. Simmer gently until ready to serve, at least 5 minutes more.
While soup is simmering, stir together, sour cream, lime juice and zest, cilantro and Sriracha sauce. Add salt to taste.
Serve soup with a dollop of srirach lime cream and a sprinkle of minced cilantro. Goes nicely with cornbread.
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