1/4 cup fresh cilantro, roughly chopped (optional)
How to Make It
Heat the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally, for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with some of the remaining salsa and the sour cream and cilantro (if using).
I was almost embarrassed because this is SOOO easy! Stock the pantry with ingredients (used jarred Green Mountain Salsa) and this is a go to dinner when no time to go to grocery. Served this with a green salad and cornbread. My husband and children loved it! Only adjustment I made, was to use the immersion blender to thicken soup up. Topped with chopped purple onion and fresh parsley. My son topped his with mozzarella and daughter put a dollop of sour cream on hers.
This is a super fast/easy and hearty soup. Surprisingly low in calories especially if you use fat free black beans. I add avocado chunks and "tamed" jalapenos (by Merzetti) along with the sour cream and cilantro as garnish and serve with tostada chips. I also substitute fresh pico de gallo from grocery store for the salsa.
Quick and EXCELLENT! I sometimes use pintos and always add cumin to make it taste more Tex Mex. To make it healthier, rinse the beans first, reducing sodium. I also often blend my own beans rather than buy refried to cut back on salt. My family loves it! Am also trying to add corn and reduce beans to see if is just as good.
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