Olive oil

1/2 chopped onion

2-3 cloves garlic, minced

1 small carrot, diced

1/2 jalapeño, seeded and deveined, and minced

1 Anaheim pepper, seeded and minced

2 teaspoons chili powder

2 teaspoons cumin

1 teaspoon kosher salt

1/2 teaspoon garlic salt

1 small chipotle with a dab of adobo to taste

1 can chicken or veggie broth

1/2 can chopped green chilis

1 bay leaf

1 can black beans

Sour cream, avocado and cilantro for garnish

Heat olive oil in Dutch oven over medium heat.  Soften chopped onions for 5 minutes.  Add the garlic, carrot, and peppers, and continue to soften the vegetables for five minutes.  Add the spices and chipotle, and add a dab of the adobo sauce if you like it a little spicer.  Stir to coat the vegetables.

Add the chicken broth to deglaze the pan and scrape up any bits on the bottom.  Add the green chilis, black beans, and bay leaf.

Bring to a boil then lower to a simmer, stirring occasionally.  Let it simmer 30 minutes.

Blend the soup with an immersion blender to whatever consistency you like.  But do be sure to blend up the chipotle.  Alternatively, you could mince it in advance.

Top the soup with a dollop of sour cream, chopped avocado, and chopped cilantro if you like.