Oh man, I tried this and it's de-lish! I never thought I'd like black bean Soup but this sounded so good I had to try and I am glad I did1

Creamy Black Bean Soup

1 medium onion, diced (about 1 cup)

1 tsp minced garlic

1 tbsp olive oil

3 (15-ounce) cans black Beans, rinsed and drained

1 (32-ounce) container chicken broth (I used veggie broth)

1 (4.5-ounce) cans chopped green chiles, undrained

1 (14.5-ounce) can Mexican-style stewed tomatoes, undrained

1 (14.5-ounce) can diced tomatoes, undrained

2 tbsp chili powder

1 tsp ground cumin

toppings: sour cream, shredded Cheddar cheese, diced tomatoes, chopped fresh cilantro

1. Saute onion and garlic in 1 tbsp hot oil in a Dutch oven over medium-high heat 6 minutes or until tender. Stir in black beans and next 7 ingredients, stirring to loosen particles from bottom of Dutch oven; cover and bring to a boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes.

2. Process 2 cups of soup in blender or food processor 30 seconds or until smooth. Return to dutch oven, and stir until blended. Serve with desired toppings.

This sounds really good! I will have to try it.