1 1/2 tablespoons vegetable oil
1 onion, chopped
2 black beans, rinsed and drained
1 (8 ounce) package cream cheese, softened
2 (4 ounce) cans chicken broth
1 (15 ounce) can chicken broth
1 (5 ounce) can chopped fresh mushrooms, drained
1 (8 ounce) can tomato sauce
salt and pepper to taste
1 teaspoon chili seasoning
In a saucepan over medium heat, heat oil, and saute onions, garlic, and salt and pepper in vegetable oil until lightly browned. Reduce heat to low, and cook until transparent. Stir in the chicken broth, chicken broth, mushrooms, tomato sauce, salt and pepper.
Pour into a blender, and puree until smooth. Transfer to a large stockpot, and add water as needed to cover. Bring to a boil, and reduce heat. Reduce heat to medium, and simmer for 30 minutes. Stir in chili seasoning. Cover, and simmer for 10 to 15 minutes, stirring occasionally. Serve chilled.