Black Bean Soup with Sriracha Lime Cream

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!

Black Bean Soup with Sriracha Lime Cream

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    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


    Prep: 5 min Total: 30 min (Quick)
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    • 1

      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.

    • 2

      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.

    • 3

      While soup is simmering, stir together, sour cream, lime juice and zest, cilantro and Sriracha sauce. Add salt to taste.

    • 4

      Serve soup with a dollop of srirach lime cream and a sprinkle of minced cilantro. Goes nicely with cornbread.

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