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 Cuisines > Mexican cuisine > Search results

Black bean soup

2 (16 oz ea) cans black beans, undrained
1 cup reduced-sodium chicken broth
1 small onion, peeled and chopped
1 teaspoon bottled minced garlic
1 (16 oz.) jar ORTEGAR Thick & Chunky Salsa
4 teaspoons lime juice
2 teaspoons ground cumin
1/4 teaspoon crushed red pepper (optional)
1/3 cup plain yogurt (optional)
12 fresh cilantro leaves
Total time: 35 mins

1.Place half of beans with liquid and broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with nonstick cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender.
2.Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes. Serve topped with yogurt. Garnish with cilantro.
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