Author :: Mrs Liz
Category :: Soups/Stews (hot & cold)
Ingredients ::
- 2 (15.5-ounce cans) black beans, drained
- 1-1/2 cups low-sodium chicken broth
- 1 cup prepared salsa verde (or less, if you want the soup less spicy)
- 1/4 cup packed cilantro leaves, plus extra sprigs for garnish (optional)
- 1 teaspoon ground cumin
- Garnishes:
- 1/4 cup crumbled tortilla chips
- 1/4 cup sour cream
SERVES 4
Takes about 15 minutes total
Puree all ingredients except garnishes in a blender until smooth.
Pour mixture into a large saucepan or Dutch oven, and bring to a simmer. Simmer, partially covered and stirring frequently, to blend flavors, 5 to 7 minutes.
Serve, with garnishing each portion with 1 Tablespoon of tortilla chips, 1 Tablespoon of sour cream and optional cilantro sprigs
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