Ingredients
- 4 clove garlic (finely chopped)
- 2 mexico chile (new)
- 1 chipotle chile
- 1 bell pepper (red chopped)
- 6 c chicken broth
- 28 oz tomatoes undrained (whole)
- 1 lb black beans (dried)
- 2 c ham smoked
- 5/8 c dairy sour cream
- 1 c onion (chopped)
- 1 c celery
- 3/8 c whipping cream
- 2 tb vegetable oil
- 1 tb oregano leaves (dried)
- 2 ts cumin (ground)
- 1/2 ts celery seed
Servings: 8 * Chipotle Chile should be one that has been canned in Adobo Sauce. Cook and stir onion, celery and garlic in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling. Boil for 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours. Pour 1/4 of the soup into food processor workbowl fitted with steel blade or into blender container, cover and process until smooth. Repeat with remaining soup. Serve with Quick Creme Fraiche and Bell Pepper. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.
