Sautee 1/2 Vidalia onion in a large skillet with 1 TBL EVOO, then add (in order)
1 TBL butter
3 cloves of garlic (minced)
1 adobo chili
1 tsp cumin
1 can Black beans
2 TBL Cilantro
1/2 sliced bell pepper
2 C chicken stock
Simmer 30-40 minutes
To garnish:
2 Tortillas – toasted
Sour cream
1/4 C Ranchero cheese (shredded)
1/2 Avocado
1 bit of watercress for freshness
2 TBL Green onion or chives or grated lime zest
Instructions
1. Cut tortilla strips, fry till crispy
2. Cook soup, the drizzle with a bit of sour cream
3. Top w/ tortilla pieces, ranchero cheese, watercress & avocado
Serving suggestion, pour into bowl w/ squash soup for contrast
