Cold Days, Warm Nights

Since we have been waking up to 30 degree temperatures here in Florida, I find myself gravitating to warm foods for every meal. Last week, while at dinner with my mother, the local restaurant chef sent out a small tasting of what was a tomato black bean soup. I thought about it all weekend, even with all the other delicious Christmas food we consumed. So this week, I just had to recreate it. Here's the recipe:

Tomato Black Bean Bisque
2 cans Campbell's Condensed Tomato Soup
2 cans Black beans, drained
1 onion, chopped
3 Tbsp Garlic
3 Tbsp olive oil
2 Tbsp dried Oregano
2 Tbsp dried Cilantro
1 Tbsp Chili Powder
1 Tbsp Paprika
Lime Juice
Tabasco Sauce

In a large stock pot, heat the olive oil over medium heat. Add the garlic, chopped onion, oregano, cilantro, chili powder,  and paprika. Mix and cook until onions are translucent. In a food processor, add the black beans (make sure they are drained) and lightly shop/grind them until they are in coarse pieces, but not pureed. Once the onion mix is fully cooked, add the tomato soup (no need to add milk or water, just the contents of the can) and the processed black beans and stir. Let simmer over medium heat until boiling. I added about 2 Tbsp of Lime Juice and about 10 dashes of Tabasco sauce for a southwestern kick. I like mine a little spicy, but due to the mix of thick tomato soup and black beans, it takes a little more than usual to spice it up.

Added bonus: throw in some shredded chicken. I just grilled some chicken strips and placed on top, but it is better with the pieces mixed in. Top with chives and sour cream, and you have a perfect bisque for a cold night. Enjoy!