Creamy Black Bean Soup

Prep: 10 min., Cook: 15 min., Cool: 5 min. Spread warmed leftover soup over crispy tostadas and layer with chopped rotisserie chicken, shredded lettuce, chopped tomatoes, and avocado for a quick supper or snack. For a thinner soup, use only 2 cans of black beans.

Yield: 6 cups
Recipe from Southern Living Food for Today

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Ingredients

  • 1 cup medium onion, diced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 3 cups chicken broth
  • 3 (15-oz.) cans BUSH'S Black Beans, rinsed and drained
  • 1 (14.5-oz.) can diced tomatoes with zesty mild green chiles, undrained
  • 1/2 teaspoons chili powder
  • 1/2 teaspoons ground cumin
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lime juice
  • Toppings: sour cream, shredded Cheddar cheese, diced tomatoes, chopped fresh cilantro, lime wedges, tortilla chips

Preparation

  1. 1. Sauté onion and garlic in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until tender.
  2. 2. Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of Dutch oven; cover and bring to a boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Let cool 5 minutes.
  3. 3. Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return to Dutch oven, and stir until blended. Serve with desired toppings.
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