black bean chile

this recipe is excellent without meat, but i think it would be also really good with shredded chicken

2 15-oz. cans black beans (drained and rinsed)
1 10-oz. bag frozen corn
2 cans chopped tomatoes (don't drain)
2 TBS olive oil
1 medium onion chopped
4 cloves garlic
2 tsp cumin
1 can chopped green chile
2 cups chicken stock
3/4 tsp salt

in a large pot heat oil and cook onions over medium heat until onions are soft. add garlic and cumin and cook until fragrant (about 2 minutes more). to the pan add the beans, tomatoes in their juice, chile, chicken stock and salt. bring mixture to a boil and reduce heat and simmer until soup is thickened (about 20 minutes). pour 2 cups of soup mixture into the blender and puree until smooth. add back into soup with corn and simmer until heated through (about 5 minutes). serve hot with a little grated cheese, fresh chopped cilantro and a dollop of sour cream.