1/2 cup olive oil
2 cloves garlic, minced
1 large onion, chopped
3 roma (plum) tomatoes, chopped
1 (4 ounce) can chopped green chile peppers, drained
1 (8 ounce) can diced mushrooms, drained
3 cups chicken broth
1 (6 ounce) can tomato paste
1 (8 ounce) can black beans
In a large stockpot over low heat, heat olive oil over medium heat. Stir in the garlic, onion, tomatoes, green chile peppers, mushrooms and chicken broth. Reduce heat, cover, and simmer for 10 minutes.
Pour tomato paste into the pot slightly and simmer for another 10 minutes. Mix in black beans and chicken broth. Cover, reduce heat to low, and simmer for 20 minutes.
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