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Southern Living Creamy Black Bean Soup

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Daytime

Published: January 28, 2009

1/20/09 - Makes 6 cups

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.

1 medium onion, diced (about 1 cup)

1 garlic clove, minced

1 Tbsp. 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

½ tsp. chili powder

½ tsp. ground cumin

1 Tbsp. chopped fresh cilantro

1 Tbsp. lime juice

Toppings: sour cream, shredded Cheddar cheese, diced tomatoes, chopped fresh cilantro,
lime wedges, tortilla chips

1. Sauté onion and garlic in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until tender.

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. 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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