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.