This soup is just like my quick tortilla soup with lime because you can make it fast and it’s loaded with tons of flavor. I like soups that you can layer with different flavor combinations, depending on what you have on hand. It comes together super (pun intended) quick so you can even make it on a weeknight!
Recipe from Cooking Light
2 (15 oz) cans of black beans, rinsed and drained
1.5 cups organic vegetable broth
1/2 cup salsa (jarred or fresh)
1 Tbsp fresh lime juice
1 tsp chopped chipotle chile, canned in adobo sauce
1/2 tsp ground cumin
2 Tbsp chopped fresh cilantro
1/3 cup queso fresco, crumbled
4 lime wedges
Place beans in a medium sauce pan and mash slighly with a potato masher.
Stir in broth and next 4 ingredients (through cumin).
Bring to a boil; reduce heat and simmer uncovered for 5 mintues, or until thoroughly heated.
Remove from heat, stir in cilantro.
Ladle into bowls, sprinkle evenly with cheese and serve with lime wedges.
I served it with white rice because hubs doesn’t ever feel full enough if we just have soup for dinner. The white rice was a great add on and the soup was even better the next day (isn’t it always) for lunch! Other add-ons that I would compliment this well are avocado, tortilla chips or even some picadillo.
Do you love making soups when it’s cold out?