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Black Bean Soup

Yield Makes about 12 cups; 6 servings

Ingredients

  • 1 can (49 oz.) low-sodium chicken broth
  • 2 to 3 cans black beans (14 to 15 oz. each)
  • 1 cup chopped onion
  • 1 or 2 cloves minced garlic
  • 2 cups coarsely chopped cooked beef
  • chopped fresh cilantro
  • crumbled tortilla chips
  • crumbled cotija cheese

Nutrition Information

  • calories 261
  • caloriesfromfat 33 %
  • protein 23 g
  • fat 9.6 g
  • satfat 3.4 g
  • carbohydrate 21 g
  • fiber 7.5 g
  • sodium 546 mg
  • cholesterol 42 mg

How to Make It

  1. In a 5- to 6-quart pan, add chicken broth, black beans, onion, and garlic. Bring to a boil over high heat. For a creamy soup, scoop about half the beans into a blender and whirl with some of the broth until puréed. Return to pan, add beef, and heat to simmering. Serve in bowls and add to taste cilantro, tortilla chips, and cotija cheese.