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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Cooking Light. I would use my immersion blender for this soup. Ingredients:
1 teaspoon vegetable oil |
1 tablespoon garlic, minced |
2 cups water |
1/2 teaspoon dried chipotle powder |
3 (15 ounce) cans black beans, rinsed and drained |
8 ounces salsa |
1 tablespoon fresh lime juice |
1/2 cup fresh cilantro, chopped |
1/2 cup monterey jack cheese, shredded |
Directions:
1. Heat oil in large saucepan over med-high. Add garlic; saute 1 minute Stir in water, chipotle powder, beans and salsa. Bring to a boil, reduce heat and simmer 5 minute
2. Place 3 cups of black bean mixture in blender; process til smooth. Return pureed mixture to pan. Stir in lime juice; simmer 10 minute Remove from heat and stir in cilantro. Sprinkle each serving with cheese.
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