Ingredients
1
lb of Andouille sausage, case removed and chopped
1
small Spanish onion, chopped
1 large poblano pepper,
seeded and diced into small cubes
3-4 garlic cloves,
minced
1 Tbsp of WildCheff Smoky Paprika Chipotle Blend
3 cans of (15 oz) black beans, drained and rinsed
3 C of organic chicken or veggie stock
1 Tbsp of extra-virgin olive oil
salt
and pepper to taste
For avacado cream
2 ripe avacados, pitted, peel removed and
halved
1/2 C of low fat sour cream
Juice and zest of 1 lime
1/2 C of chopped cilantro
Directions
Pour extra-virgin olive oil
into a large Dutch oven and trun to medium heat. Add the chopped andouille sausage and cook until crispy, approximately 5
minutes. Remove the andouille from the pan and set aside.
Add onion, garlic, poblano peppers and Smoky Paprika Chipotle Blend to the
pan, season with desired amount of salt and pepper, and cook for 5-6 minutes, until onions are tender. Add the black beans
and chicken stock to the pan and simmer for 5 minutes.
Thicken the soup by ladling 2 cups of the soup into a blender or food processor
and blend until smooth, and then return to pan. Add andouille to soup and stir ingredients thoroughly.
For
the avacado cream, place the avacados, sour cream, lime juice and zest into a food processor and blend until smooth.
Serve
the soup by topping with avacdo cream and sprinkle with some fresh cilantro. (For an added touch, you could add some unseasoned
Mexican cheese blend to your soup prior to adding the avacado cream).
