So, about 2 years ago my family discovered black beans. I always thought they looked nasty and never wanted to try them. Then I went to a pampered chef party and had a salad with them and fell in love with them. I figured I would try the recipe on my family so I made it the next week.
I sat amazed that my children picked out the black beans and ate them first. Since then, we have added black beans to many different recipes. Just the other day I found this recipe and decided to try it, and boy am I glad we did. It is just what we needed on this cold fall night. Everyone loved it!
I didn't add onions and cilantro because my kids really don't eat them well. Let me know if you try this recipe and if you add those other two ingredients. I would love to know if you like it.
Instant Black Bean Soup
Preparation time: 3 minutes
· 4 (15-ounce) cans no-salt-added black beans, undrained
· 1 cup bottled salsa
· 2 tablespoon chili powder
· 2 (16-ounce) cans chicken broth
· 1 cup (2 ounces) shredded cheddar cheese
· Sour cream
· Green onions
· Chopped fresh cilantro
Place beans and liquid in a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top with cheese, sour cream, onions, and cilantro. Serve with tortillas.