Black Bean Soup
  • 1 cup jarred fresh salsa
  • 2 15 1/2 oz cans black beans, drained and rinsed
  • 2 cups chicken broth
  • Sour Cream
  • 1 lime, cut into wedges
  1. Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Cool slightly, then spoon half the soup into a food processor or blender and puree. Return the pureed soup to the saucepan and heat through. Serve with sour cream, additional salsa, and a squeeze of lime.