Spicy Black Bean Soup

Ingredients:

1 medium onion, chopped
4 medium cloves of garlic, minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes (I always do more... we like spicy)
1 tsp ground cumin
14.5 oz chicken broth (I usually use a little more than this)
10 oz canned tomatoes with green chilies (Rotel Tomatoes)
11 oz canned yellow corn, drained

- Coat bottom of large stockpot with cooking spray. Add onion and garlic to cook, stir frequently, until onions are soft but not brown. About 5 minutes.

- Place one can of beans in blender; add sauteed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour back into stockpot.

- Place second can of beans and broth in blender and puree until smooth; add to stockpot.

- Stir third can of beans (do not puree), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20-25 minutes.

- We like ours served will a little bit of sour cream and cheese! So easy and SO good! Enjoy!