2 cans (15.5 ounce each) black beans, drained and rinsed
2 cups chicken broth
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
Sour cream (optional)
Shredded Cheese (optional)
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Let's Make It
1. Heat the salsa in a large saucepan over medium heat, stirring often for 5 minutes. Stir in the beans and broth. Bring to a boil, then lower the heat and simmer the soup, covered for 15 minutes.
2. Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it. Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through.
3. Serve the soup warm, topped with a dollop of sour cream and/or a bit of shredded cheese.