5cups(3 15-ounce cans) black beansdrained and rinsed
4ouncescooked chicken breastchopped (reserve a few pieces for garnish)
½teaspoonhot sauce (I used El Yucateco Green)
4cupschicken bone brothstock or regular broth
¼teaspoonsaltuse more or less, to taste
sour creamfor garnish
sliced green onions (scallions)for garnish
Instructions
Heat the oil in a Dutch oven over medium-high heat. Add the onions and jalapeno; saute until almost tender, about 3 minutes. Add the minced garlic and continue cooking for 1 more minute.
Add the black beans, cooked chicken, hot sauce, bone broth, and salt. Simmer on medium-low heat for 15 minutes, allowing the flavors to marry together. Taste and add more seasoning if needed.
Using a blender or immersion blender, puree half of the soup, then add it back to the pot, stirring to combine with the unpureed soup. Doing this will leave some whole beans for texture.
Ladle into bowls and garnish with sour cream, some of the grilled chicken, and sliced green onions.