It was fine, but as there are other recipes which we find more satisfying, we won't use this one again.
Salsa Bean Soup
To streamline your preparation, chop the cilantro and grate the cheese while the soup cooks. You can vary the heat with your choice of salsa. Serve with baked tortilla chips.
Yield: 4 servings (serving size: 1 1/4 cups soup and 2 tablespoons cheese)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 213
- Calories from fat: 24%
- Fat: 5.7g
- Saturated fat: 2.9g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.9g
- Protein: 13.8g
- Carbohydrate: 36g
- Fiber: 12.6g
- Cholesterol: 13mg
- Iron: 4mg
- Sodium: 957mg
- Calcium: 215mg
Ingredients
- 1 teaspoon vegetable oil
- 1 tablespoon bottled minced garlic
- 2 cups water
- 1/2 teaspoon chipotle chile powder
- 3 (15-ounce) cans black beans, rinsed and drained
- 1 (8-ounce) bottle salsa
- 1 tablespoon fresh lime juice
- 1/2 cup chopped fresh cilantro
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
Preparation
- Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Stir in water, chipotle powder, beans, and salsa. Bring to a boil; reduce heat, and simmer 1 minute.
- Place 3 cups of black bean mixture in a blender; process until smooth. Return pureed mixture to pan. Stir in lime juice; simmer 10 minutes. Remove from heat; stir in cilantro. Sprinkle each serving with cheese.
Salsa Bean Soup Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Entertaining, Kid-Friendly, Quick/Easy
- CUISINE: American, Southwest
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Blender
- OCCASION: Super Bowl
- PUBLICATION: Cooking Light
More Recipes for Soups/Stews
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Black Bean Soup
All You -
White Bean Chicken Chili
Gooseberry Patch
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