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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 cups chicken broth 2 cups water 1 medium onion, peeled and chopped 1 large red bell pepper, stemmed, seeded and chopped 1 large yellow bell pepper, stemmed, seeded and chopped 2 fresh anaheim chiles or 1 small fresh poblano chile, stemmed, seeded and chopped 1 cup corn kernels three 19 ounce cans black beans, drained and rinsed 12 ounce bottle Mexican beer, room temperature 2 tbsp. ground cumin 1 tbsp. ground dried coriander 1 1/4 tsp. salt 1 tbsp. fresh lime juice 1 cup chopped fresh cilantro 1/2 tsp. pepper sour cream
Directions
Combine broth and water in a large pot and heat to a boil. Add onion, bell peppers, chiles and corn. Reduce heat and simmer about 10 minutes until vegetables are tender. Stir in beans, beer, cumin, coriander and salt. Simmer 5 minutes. Remove pot from heat. Transfer 2 1/2 cups soup to a blender and puree until almost smooth. Return to remaining soup and add lime juice, cilantro and pepper. Ladle into bowls and garnish with sour cream.
Serves 6.
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