Another regular from our winter soup kitchen. It’s very easy and tasty, great for a quick weeknight meal. Puréed black beans, salsa, and cilantro give this soup a great consistency and flavor. It’s delicious served with tortilla chips and a queso dip.
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1/4 teaspoon crushed red pepper
- 2 tablespoons olive oil
- 3 cans (16 ounces each) black beans , undrained
- 1 can (14-1/2 ounces) reduced sodium chicken broth or vegetable broth
- 1 jar (16 ounces/454 g) salsa
- 2 tablespoons fresh lime juice
- 1/2 bunch of cilantro, coarsely chopped (with stems, ends trimmed)
- plain sour cream
- tortilla chips
- cilantro leaves
- Cook onion, garlic, cumin and pepper flakes in oil in 4-quart saucepot over medium heat for 3 minutes or until onion is tender. Remove from heat.
- Place 1 can beans (with liquid) in blender, add 1/2 the broth. Cover, and blend until puréed. Stir into saucepot. Repeat with one more can of beans and broth. Stir in remaining can of beans (whole), salsa, and lime juice.
- Heat mixture to boil. Reduce heat to low and stir in chopped cilantro. Simmer 30 minutes.
- Ladle soup into each bowl; top with dollop of sour cream. Garnish with broken tortilla chips and snipped cilantro.
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