Line a skillet with a think layer or olive oil. Saute onion over high heat until translucent (2 to 3 minutes). Add the chili powder and cumin. Stir to combine.
Bring to a boil, then reduce heat to low and simmer for 10 minutes. Remove from heat and stir in lime juice. Transfer half of the mixture to a blender and puree until mostly smooth.
Mix puree back in with soup. Garnish with cilantro, green onions, and broken corn chips.
Originally Submitted
8/15/2014
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