Mexican Black Soup With Sausage

[Roxy15]

Mexican Black Bean Soup With Sausage:

2 T. Extra-Virgin Olive Oil

1 Medium Onion, Finely Chopped

3 Garlic Cloves, Very Finely Chopped

1 Canned Chipotle Chile, Seeded & Finely Chopped

1 Tsp. Ground Cumin

1 Tsp. Dried Oregano

1-(30-oz.) Can Black Beans, Drained

3 Cups Chicken Stock Or Low Sodium Chicken Broth

3/4 lb. Smoked Cooked Sausage, Thinly Sliced

***Andouille Or Kielbasa

2 T. Fresh Lime juice

2 T. Very Finely Chopped Cilantro

Salt & Freshly Ground Black Pepper

White Cooked Rice

Sour Cream & Lime Wedges, For Serving

In a medium saucepan, heat Olive Oil until simmering.

Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add Black Beans and chicken stock and simmer, partially covered, for 15 minutes.

Using a potato masher, coarsely crush some of the beans.

Meanwhile, heat a large skillet over high heat.

Add the sausage and cook until browned, stirring occasionally, about 5 minutes.

Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper.

Simmer soup for 2 minutes to allow the flavors to blend.

Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.

Add a scoop of white cooked rice on top.