Created by TeresaS on February 27, 2016
Step 1: In a blender, combine 1 can of black beans, 2 cups of chicken stock, the chipotle chile and adobo sauce, and set aside.
Step 2: In a large pot over medium-high heat, combine the olive oil, onion and peppers; cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
Step 3: Add the garlic and cumin, and cook just until fragrant, about 1 minute.
Step 4: Add the remaining 2 cups of chicken stock, the reserved black bean puree and the remaining 2 cans of black beans.
Step 5: Bring to a boil, reduce to a simmer and cook, covered, about 15 minutes, stirring occasionally.
Step 6: Remove from heat, stir in the lime juice, tomato and cilantro.
Step 7: Season to taste with salt and pepper, and serve immediately, refrigerating any leftovers