Notes: this soup is great served with quesadillas. Use a good, flavorful salsa.
Serves 4.
2 (15 oz) can black beans, drained and rinsed
1 1/2 cups chicken broth
1 cup chunky salsa
1 teaspoon cumin
Salt and pepper to taste
Combine all ingredients in a saucepan. Bring to a boil and simmer for about 10 minutes, until thoroughly heated. Using an immersion blender (regular blender can also be used), puree the soup to desired consistency.
Serve with sour cream.
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