1 tbsp. olive oil
1 medium white onion, peeled, chopped
2 (15oz.) cans black beans, rinsed and drained
1 tsp. ground cumin
1 tsp. ground oregano
1 chipotle pepper in adobo, minced
6 cups low sodium vegetable broth
1 poblano chile, seeded, chopped
Salt and pepper to taste
Place olive oil and onions in a large pot and sauté until softened. Add remaining ingredients, bring to a boil, then cover and cook over medium heat for 25-30 minutes. Allow soup to cool until just warm. Working in batches if needed, transfer the soup to the Pitcher and blend for 20 seconds until smooth. Re-heat soup, if desired, before serving.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.