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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To streamline your preparation, chop the cilantro and grate the cheese while the soup cooks. You can vary the heat with your choice of salsa. Serve with baked tortilla chips. Ingredients:
1 teaspoon vegetable oil |
1 tablespoon bottled minced garlic |
2 cups water |
1/2 teaspoon chipotle chile powder |
3 (15-ounce) cans black beans, rinsed and drained |
1 (8-ounce) bottle salsa |
1 tablespoon fresh lime juice |
1/2 cup chopped fresh cilantro |
1/2 cup (2 ounces) shredded monterey jack cheese |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Stir in water, chipotle powder, beans, and salsa. Bring to a boil; reduce heat, and simmer 1 minute.
2. Place 3 cups of black bean mixture in a blender; process until smooth. Return pureed mixture to pan. Stir in lime juice; simmer 10 minutes. Remove from heat; stir in cilantro. Sprinkle each serving with cheese.
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