Smokey Black Bean Soup

Ingredients

 * 2 tbsp olive oil
 * 1 medium onion, finely chopped (1 cup)
 * 1 stalk celery, finely chopped
 * ½ medium green pepper, chopped
 * 2 cloves garlic, minced
 * 2 tsp ground cumin
 * 1 tsp dried oregano
 * 1½ cups black beans, soaked and drained
 * 14½ oz can diced tomatoes, preferably fire-roasted
 * 2 chipotle chiles in adobo sauce
 * 2 tbsp sherry
 * 3 corn tortillas, cut into ¼-inch-wide strips
 * ½ ripe avocado, cut into small dice
 * lime cream

Directions

 * 1) In large pot, heat 1 tbsp oil over medium heat.
 * 2) Add onion, celery and green pepper, and cook, stirring often, until vegetables are softened, about 10 minutes.
 * 3) Add garlic, cumin and oregano, and cook, stirring often, until fragrant, 2 to 3 minutes.
 * 4) Add beans and 6 cups water.
 * 5) Bring to a boil, reduce heat, and simmer, partially covered, until beans are tender, about 1¾ hours.
 * 6) Add 1½ tsp salt.
 * 7) With slotted spoon, transfer 1 cup beans to food processor or blender.
 * 8) Add tomatoes and chipotles, and process until smooth.
 * 9) Return mixture to pot.
 * 10) Stir in sherry, increase heat and bring soup to a boil.
 * 11) Reduce heat.
 * 12) Simmer about 15 minutes to reduce liquid.
 * 13) Meanwhile, in large nonstick skillet, heat remaining 1 tbsp oil over medium heat.
 * 14) Add tortilla strips in batches, and toss frequently and gently (for best results, use tongs) to brown evenly, about 3 minutes.
 * 15) Adjust heat as necessary.
 * 16) Remove to paper towels to blot excess oil.
 * 17) Place tortilla strips, avocado and lime cream in separate small bowls.
 * 18) Serve soup hot with garnishes along side.

Variation

 * 1) To make this soup in a pressure cooker, heat 1 tbsp oil in pressure cooker.
 * 2) Add onion, celery and green pepper.
 * 3) Cook, stirring often, over medium-low heat until vegetables are softened, about 10 minutes.
 * 4) Add garlic, cumin and oregano, and cook another few minutes, until fragrant.
 * 5) Add beans and 4 cups water, and cover.
 * 6) Bring to a boil, lock lid into place, and bring to high pressure.
 * 7) Cook over high pressure 15 minutes.
 * 8) Turn off heat, and let beans return to pressure naturally.
 * 9) Remove lid, and add 1½ tsp salt.
 * 10) Proceed with step 7, above.