Today’s recipe is for a Black Bean and Salsa Soup that I found a few years ago and have loved ever since. Not only do we love the flavor of black beans, we also love that they are full of nutritional value, such as fiber. This soup is great by itself or makes a wonderful addition to a meal of quesadillas!
-2 (15 ounce) cans BLACK BEANS, drained and rinsed
-1 (15 ounce) can CORN, drained
-1 1/2 cups BROTH (I use chicken but you can use vegetable for a vegetarian option)
-1 cup SALSA
-1 tsp GROUND CUMIN
-2 CHICKEN BREASTS, thoroughly cooked and shredded (optional)
Combine black beans and corn and set aside 1 cup. Put the remaining mixture in a food processor or blender with the broth, salsa, and cumin. Blend until smooth. Pour the bean mixture, chicken, and reserved corn and beans in a pan. Heat on medium until thoroughly heated. Top with sour cream and cheddar cheese before serving. ENJOY!!