Directions:

Heat vegetable or canola oil in pot on medium-high heat. Add onion, garlic and dried thyme; cook 3-4 minutes. Add beans, tomatos, chicken broth and ground cumin. Boil on high heat; reduce to low and simmer 12-15 minutes. Puree in 3 batches in food processor fitted with metal blades. If mixture is too thick, thin with chicken broth. Taste and add salt and pepper if needed. Ladle into 6 bowls and top with dollop of sour cream. Pass the hot sauce.