Black Bean Soup and Salsa Verde
Mexican dish with black beans, low-sodium chicken broth, ground cumin.
- prep 9 min
- cook 21 min
- total 30 min
- serves 4
- intermediate
- Mexico
Ingredients
- 2 cans black beans
- 1½ cups low-sodium chicken broth
- 1 teaspoon ground cumin
Steps
- Purée all ingredients in a blender until smooth.
- Pour into a large saucepan or Dutch oven, and bring to a simmer.
- Simmer, partially covered and stirring frequently, to blend flavors, 5 or 7 minutes.
- Serve, garnishing each portion with 1 tablespoon of tortilla chips, 1 tablespoon of sour cream and optional cilantro sprigs.
Adapted from “Black Bean Soup and Salsa Verde”, Wikibooks Cookbook, CC BY-SA 4.0. This adaptation is shared under the same licence.