3 (15-ounce) cans black beans (drained and rinsed) divided
4 carrots, chopped
1 medium onion, chopped
1/2 red bell pepper, diced
3/4 cup uncooked chicken*
4 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper or to taste
2 whole cloves
1 teaspoon dried coriander, crushed
1 to 2 cups water
2 cups chicken broth**
2 tablespoons freshly-squeezed lime juice
1/4 cup dry sherry or rum
Green onions, finely chopped
Shredded Monterey jack cheese
Sour cream for garnish
* If desired, the meat may be left out of this soup.
** Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.
Rinse, drain, and divide the canned black beans; set aside.
In a large soup pot or cast iron Dutch oven over medium heat, combine, carrots, onion, bell pepper, chicken, and garlic with olive oil; cook and stir until the vegetables are softened. Stir in salt, cumin, cayenne pepper, cloves, and coriander; cook, stirring for 1 minute.
Add 2 cans of black beans (drained and rinses), water, and chicken broth; bring just to a boil. Reduce heat to low and simmer approximately 30 minutes or until chicken pieces are cooked.
Place remaining can of black beans (drained and rinsed) into food processor or blender bowl; whirl until pureed. Stir pureed bean mixture into the soup.
Remove from heat. Add lime juice. Pour sherry or rum over top of soup.
Serve in individual soup bowls topped with green onions, Monterey jack cheese, and sour cream.
Makes 6 servings.