Guatemalan Black Bean Soup

MAKES 9 SERVINGS

This soup was  served at a wonderful five-star hotel in lovely Guatemala.  We came home and got busy recreating the taste and experience.  You can’t beat its impressive and unique presentation.  The taste is hard to beat, too-- earthy and rich, flavored with tomato and cumin.

• 1 small onion, chopped
• 1 teaspoon olive oil
• 2 cans black beans, drained and rinsed
• 1½ teaspoons chili powder
• 1½ teaspoons cumin
• 3 roma tomatoes, chopped
• 4 cups chicken broth
• ½ teaspoon minced Serrano chile
• 2 tablespoons canned green chiles
• ½ to 1 fresh lime, juiced
• Salt, to taste

In a pot over medium-high heat sauté onion in oil for a few minutes, stirring, until translucent.  Add black beans, chili powder, cumin, tomatoes, chicken broth, Serrano chile, and green chiles. 

Over high heat, bring to a boil, then reduce heat and simmer about 20 minutes.  Process with a stick blender or in small batches in a standard blender until smooth, being careful since hot ingredients expand and have a tendency to splatter out of blender. 

Return soup to pot and simmer, covered, until ready to serve.  Adjust seasoning with salt if needed, and add lime juice to taste.

While soup is simmering prepare serving bowls with the following
ingredients divided and layered in the center of each bowl: 

• 4½ cups cooked rice in well-formed scoops (½ cup per serving)
• ½ cup plus 1 tablespoon chopped or scooped avocado (about 1 tablespoon per serving)
• 3 tablespoons chopped fresh cilantro (1 teaspoon per serving)
• 3 tablespoons chopped green onions (1 teaspoon per serving)
• 27 nonfat or low-fat tortilla chips (3 chips per serving)

When ready to serve, carefully transfer simmering soup to a pitcher.  Place each serving bowl on the table and carefully pour soup into the bottom of each bowl, but not directly on top of layered
ingredients.  Offer a turn of fresh ground black pepper for each bowl if desired.