Ingredients
- 6 c. bean puree* (recipe below)
- 2 ea. roma tomatoes (about 1/2 pound)
- 1-2 ea. ancho chiles, stems and seeds removed (about 1 ounce)
- 1 ea. garlic clove minced
- 1/4 c. white onion, roughly chopped
- 1-1/2 t. salt, or to taste
- 1/4 c + 2 T. corn oil
- 3 c. chicken broth
- 1 ea. Avocado From Mexico, halved, pitted, peeled, and diced
- 1/2 c. Mexican crema or crème fraiche
Instructions
- *To Make BeanPuree: In blender or food processor, combine 4 cups cooked beans with 2 cups of water; whirl until pureed. Set aside.
- In saucepan, place tomatoes, chiles, and garlic and cover with water; simmer over medium-high heat until tomatoes are completely cooked through, about 10 to 12 minutes.
- Drain tomato mixture, reserving 1 cup of cooking liquid, and set aside to cool.
- In a blender or food processor, combine tomato mixture, onion, salt, and reserved cooking liquid and puree until smooth.
- In large soup pot over medium-high heat, heat the oil.
- Add tomato puree; cook stirring occasionally until it becomes dark and thick, about 5 to 8 minutes.
- Reduce heat to medium; stir in the bean puree and broth; simmer until creamy, about 10 to 15 minutes.
- Remove from heat; season to taste.
- To serve, ladle soup into bowls. Add avocado, crema, and chile crisps**(recipe follows). Serve warm.
- Once cooled, the soup may be covered and refrigerated for up to 4 days. Because it thickens a bit as it cools, a small amount of chicken broth or water may need to be added to thin it out when reheated.
- **To Prepare Chile Crisps: Remove stems and seeds of 1 ancho chile; cut into strips. To small pan, add 1/4 cup oil; heat over medium heat until hot but not smoking.
- Add chile strips; flash fry until crisp but not burnt, about 3 to 4 seconds. Transfer to plate; cover with paper towel.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
