Ingredients:

1 lb dry black beans

2 quarts chicken stock

1 large white onion chopped

1 can rotel

5 cloves garlic chopped

1 tsp dried oregano

1 tsp cumin

1tsp onion powder

1 tsp garlic powder

1 tsp chili powder

½ tsp cayenne

2 tsp salt

1tbl olive oil

1 bunch cilantro

crema

cotija cheese

chopped cilantro

lime wedges

Directions:

1. In a soup pot heat up olive oil over medium low heat, meanwhile chop the onion, when oil is warm add the chopped onion to pot stirring occasionally and season with 1 tbs of salt, now chop the garlic.

2. Once the onion is soft about 5-7 minutes add the garlic and sauté until fragrant about 30 seconds, add the chicken stock, beans and stir well. Chop about 2 tbs of cilantro (stems included) and add to pot Cover pot and increase heat to medium high until it reaches a boil, add Rotel, cover the pot and lower the heat to a simmer and continue to simmer for 1 hour stirring occasionally. Add the rest of the remaining dry herbs and spices, continue to simmer on low covered for 2 hours stirring occasionally. Now taste for seasoning and make any additions to bring to your taste preference. With a soup ladle carefully transfer soup to a blender until about ¾ of the way full and puree until smooth and creamy, pour the blender contents back into soup pot, stir well, cut off heat and allow the soup to cool for about 10 minutes.

3. For serving ladle soup into bowls, add a squeeze of lime juice to each bowl, add crema. Grade cotija cheese on top of each bowl of soup and add chopped cilantro too.

Bon Appetit!