Ingredients
- 2 tbsp butter
- 2 yellow onions, chopped
- 6 cloves garlic, minced
- 1 jalapeno, chopped
- 3 bell peppers, chopped
- 1 15oz can diced tomatoes
- 1 lb dry black beans, prepared
- 1/2 cup fresh cilantro
- 6 cups bone broth
- 2 lbs cooked shredded pork
- 1 tbsp cumin
- 1 tbsp chili powder
- 12oz frozen corn
- Salt & pepper, to taste
Instructions
- Melt butter over medium heat in a large pot. Sauté onions and garlic until beginning to soften, about 2-3 minutes.
- Add jalapeno and bell peppers. Sauté for another 2 minutes.
- Add tomatoes, half of the black beans, cilantro, and chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Turn off heat. Either pour into blender in batches or use on immersion blender. Blend until smooth and no large chunks remain.
- Add spices, pork, remaining beans, and corn. Simmer 10 minutes more.
- Taste and adjust salt and pepper to taste (it will depend largely on the salt content and flavor of your bone broth). Serve with sour cream or Greek yogurt, fermented hot peppers, fresh cilantro, shredded cheese, avocado, or whatever toppings you desire!
Notes
- If you want to blend all the beans, go ahead and add all of them in step 3. I like to have some blended for a creamier soup with some left whole for the texture, but it’s up to you how you want to divide it.