It is so yummy, and after all of the cooking that many of you did this past week, I thought now would be a great time to share this super quick and easy recipe!
The original recipe can be found on Allrecipes.com HERE.
I usually stick pretty close to the recipe, but I do modify it just a bit, to my family's taste.
Here are my slight modifications:
Black Bean and Salsa Soup
What You Need:
2 (15 ounce) cans black beans, drained OR 2 cans refried black beans (I have also used regular refried beans, and it was very good!)
1 1/2 cups chicken broth
1 cup chunky salsa (I like Pace. Picante sauce is good too.)
1 teaspoon ground cumin
Shredded cheese (cheddar, monterey, or colby is good)
What You Do:
- Put the beans, broth, salsa, and cumin in a medium saucepan.
- Use a stick blender to pulverize it until all of the ingredients are smooth. (You can also use a blender or food processor, but a stick blender is waaay easier and faster to clean.)
- Heat the soup on medium, until thoroughly heated.
- Top with cheese and serve with tortilla chips.
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