Smoky Black Bean and Beer Soup

It's another Sunday funday and we decided since it's also football season, a good soup with beer would be a hit. This was very tasty and was nice and spicy. We  added a bit of clean eating flair by adding avocado and topping it with fresh cilantro and shredded cheese hit the spot.

All our tasty ingredients

Remember to rinse the beans

Sauteing the onions in olive oil

Since we bought a large beer, we measured out the 12 oz in a normal beer

In it goes

Chipotle pepper in adobo sauce

Adding the black beans

Adding our home made chili powder and other seasonings

In goes the Ro-Tel

So good!

Smoky Beer and Black Bean Soup

INGREDIENTS:

1 Tbsp. olive oil
1 medium white onion, diced
3 garlic cloves, chopped
1 bottle/can beer
2 (15 oz. each) can black beans, drained and rinsed
2 (15 oz.) cans No Salt Ro-Tel
2 chipotle peppers in adobo, chopped
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. dried oregano
optional toppings: chopped fresh cilantro, diced avocado, shredded cheese

INSTRUCTIONS:

Heat oil in a large saucepan  over medium-high heat until shimmering. Add onlon and saute for 5 minutes until translucent, stirring occasionally. Add garlic and continue sauteing for 2 minutes until fragrant. Add the beer, black beans, Ro-tel, chipotle in adobo, cumin, chili powder, and oregano. Stir to combine.

Bring the soup to a boil, then reduce heat to medium-low and simmer for at least 10 minutes. Serve warm, garnished with optional toppings.