2 (15-ounce) cans no-salt-added black beans, undrained
1/2 cup bottled salsa
1 tablespoon chili powder
1 (16-ounce) can fat-free, less-sodium chicken broth
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
5 tablespoons low-fat sour cream
5 tablespoons minced green onions
2 1/2 tablespoons chopped fresh cilantro
How to Make It
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.
We agreed best black bean soup ever. Made the night before so flavors could mingle, doubled the seasonings, and let simmer on stovetop 1/2 hour. Topped with queso fresco instead of shredded cheddar. Served with cornbread and fruit salad. Lick the bowl good!
I've made this several times. I always forget how quick and easy it is. And really, really good! What more can you ask?? I like this with Garlic, Avocado, and Tomato Toast (Nov 2015 Cooking Light). Definitely on our regular rotation.
Part of the reason I'm giving this soup 5 stars is because of how incredibly easy and fast it is to make, while still tasting extremely yummy! I took the advice of a lot of the other reviewers and added cumin, which I like because I feel like it adds a little more depth of flavor to the dish. I also added the amount of stock the recipe calls for, but then just let it simmer for about 30 or 40 minutes, so I ended up with a pretty delicious, non-watery soup in the end!
Also, HUGE plus, I just moved, so I didn't have any of these ingredients on hand, and buying them all only cost $12, and it was lunch for me for a week!