Creamy Black Bean Soup - cooking recipe

Ingredients

1 medium onion, diced (about 1 cup)
1 garlic clove, minced
1 tablespoon olive oil
3 cups chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with zesty mild green chilies, undrained
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
Toppings
sour cream, shredded cheese, diced tomatoes, chopped cilantro, lime wedges, tortilla chips

Preparation

Saute onion and garlic in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until tender.
Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of dutch oven; cover and bring to a boil. Uncover, reduce heat to medium low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Cool 5 minutes.
Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return to dutch oven, and stir until blended. Serve with desired toppings.