Name: Sopa de Frijol | Black Bean Soup
Ingredients: 5 cups cooked black beans (with liquid); 2 tablespoons soy oil; ½ cup onion, chopped; 1 garlic clove, finely chopped; 1 cup cooked corn kernels; 1 teaspoon chicken bouillon; 3 cups chicken broth; 4 epazote leaves, chopped; chicharrones (pork cracklings) in small pieces; queso fresco, cubed; avocado, chopped; cilantro, chopped

Ingredients

Scale

5 cups cooked black beans (with liquid)
2 tablespoons soy oil
½ cup onion, chopped
1 garlic clove, finely chopped
1 cup cooked corn kernels
1 teaspoon chicken bouillon
3 cups chicken broth
4 epazote leaves, chopped

Toppings

chicharrones (pork cracklings) in small pieces
queso fresco, cubed
avocado, chopped
cilantro, chopped

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Instructions

Place beans in blender container and blend until smooth.
In a large saucepan over medium heat, heat oil. Add onion and garlic and cook for 1 minute or until translucent. Stir in corn and cook for 5 minutes.
Pour in blended beans, stir in bouillon and cook for 1 minute. Add chicken broth and chopped epazote. Reduce heat, stir, cover and let simmer for 2 minutes. Serve with your toppings of choice.