Source:

Regina M.

Serves/Makes:4 or more

Ingredients

• 2 15 oz (420 grm). cans black beans, undrained
• 1/2 cup (125 ml) bottled salsa
• 1 tbsp (15 ml) chili powder
• 1 16 oz (448 grm). can chicken broth
• Toppings:
• 1/2 cup (125 ml) grated sharp chedder cheese
• 5 tbsp (70 ml) sour cream
• 5 tbsp (70 ml) minced green onions
• 2-1/2 tbsp (35 ml) chopped fresh cilantro

Preparation

• Place beans and liquid in pot and partially mash with potato masher.
• Cook over high heat.
• Add salsa, chili powder and broth; bring to a boil.
• Ladle into soup bowls.
• Top with grated cheese, sour cream, green onions and cilantro.

Comments

Great for a cold day!

From Cooking Light Magazine, October 2000 issue.