Categories: Soup/Stew
Ingredients
- 1 TB olive oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- One 15-ounce can black beans, rinsed and drained
- 3 cups Chicken Stock or low-sodium chicken broth
- 1/2 cup mild roasted tomato salsa
- Kosher salt and freshly ground black pepper
- 1/2 cup reduced-fat sour cream
- Shredded Chedar, chopped cilantro, and sliced green onions (scallions)
Directions
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Heat the oil in a large, heavy saucepan over medium heat. Saute the onion and garlic until lightly browned, about 4 minutes. Add the beans, stock, and salsa, and season with salt and pepper. Bring the soup to a boil, reduce the heat, and simmer 10 minutes, stirring occasionally, until the flavors blend and the soup thickens slightly. Puree the soup with an immersion blender or in a blender until smooth and creamy. Be careful when pureeing hot liquids in a blender as the steam expands; always cover the lid with a kitchen towel, pulse the switch, then rel4ease the steam before proceeding.
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Reheat the soup just before serving and whisk in the sour cream. Check the seasonings. Ladle the soup into bowls and garnish with the Cheddar, cilantro, and green oinions. Have a bottle of hot sauce on the table and use to taste.
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Note: Newman’s Own and Goya salsas are excellent, as is the Frontera brand of salsa (from Rick Bayles, chef/owner of Chicago’s Topolobampo and Frontera Grill). Watch for added sugar in other brands.