1 - 15 ounce can diced tomatoes with green chilies, undrained
1- 4 ounce can chopped green chilies
1/3 cup sherry, or additional broth
2 Tablespoons minced fresh cilantro
Sour cream and shredded cheddar cheese for topping (if desired)
In a large soup pan, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
Stir in beans (only 3 cans), broth, tomatoes and green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer.
Place 1/2 of soup in blender; cover and process until pureed. Return to the pan, add the 4th can of black beans and heat through.
Garnish as desired and serve!
Nutrition Info Per Serving (no garnish): Calories 332.0 Total Fat 5.7 g Saturated Fat 0.9 g Polyunsaturated Fat 1.1 g Monounsaturated Fat 3.4 g Cholesterol 0.0 mg Sodium 764.4 mg Potassium 678.8 mg Total Carbohydrate 52.7 g Dietary Fiber 18.1 g Sugars 5.6 g Protein 17.3 g