Black Bean Soup

This is another winner from Two Peas and Their Pod... but this time I made a couple modifications.

1 Tbl olive oil
1 yellow onion, chopped
3 cloves (or more) garlic, minced
1 green bell pepper, chopped
1 small jalepeno, minced
1 small can diced green chiles
3 cans diced tomatoes
3 cans chicken broth (fat-free, low sodium)
4 cans black beans (drained and rinsed)
2 cans sweet corn (drained)
1/2 Tbl chili powder (or more if you like the added heat, which I don't)
1 1/2 Tbl cumin (or a bit more if you like the flavor, which I do)
1 bunch cilantro, chopped
juice of 1 lime
salt/pepper to taste

1. In 1 Tbl olive oil, saute the onion, garlic, green pepper, jalepeno, and green chiles until soft.
2. Add the diced tomatoes, chicken broth, and two cans of black beans (the other two we'll use later).
3. Before this comes to a boil, pour it in batches into the blender and puree (this will add great thickness to the soup without having to add other thickening ingredients). If you're so lucky to own one, you could use a hand blender right in the pan.
4. Pour back into pan and add the remaining two cans of black beans and the corn.
5. While it's heating add chili powder, cumin, chopped cilantro (seems like a lot, but it's delicious, unless of course, you don't like cilantro... because you're crazy), lime juice, and salt/pepper to taste.
6. Simmer to combine flavors.

I served mine with avocado and cheddar cheese, but it really is delicious on it's own as well. You could also add tortilla chips, more cilantro, more lime, or anything else your heart tells you would be delicious! :) Btw, this probably isn't a side dish... it's pretty filling. Enjoy!