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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Bush's Beans. Here is their description: Spread warmed leftover soup over crispy tostadas and layer with chopped rotisserie chicken, shredded lettuce, chopped tomatoes, and avocado for a quick supper or snack. For a thinner soup, use only 2 cans of black beans. Ingredients:
1 medium onion, diced (about 1 cup) |
1 garlic clove, minced |
1 tablespoon olive oil |
3 cups chicken broth |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes with zesty mild green chilies, undrained |
1/2 teaspoon chili powder |
1/2 teaspoon ground cumin |
1 tablespoon chopped fresh cilantro |
1 tablespoon lime juice |
sour cream, shredded cheese, diced tomatoes, chopped cilantro, lime wedges, tortilla chips |
Directions:
1. Saute onion and garlic in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until tender.
2. Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of dutch oven; cover and bring to a boil. Uncover, reduce heat to medium low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Cool 5 minutes.
3. Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return to dutch oven, and stir until blended. Serve with desired toppings.
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