Instructions: In soup pot with hot oil, over medium high heat, add onion, garlic, cilantro, bell pepper and vinegar to oil. Saute until just brown and onion is transparent. Add chicken broth, beans, oregano and red pepper. Bring to a boil. Reduce heat and let simmer. Remove from heat and let cool. In a blender, puree half of the soup at low speed until well mixed. Return puree to pot with the rest of the soup and heat thoroughly. Let simmer until ready to serve. Serve warm. Top with sour cream.

Approximately 16 minutes.

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