Description
A smoky black bean soup topped with salsa
Ingredients
Scale
- 2 (15 oz) cans black beans, rinsed and drained
- 2 cups water
- 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chipotle salsa (I used a jalapeno salsa)
- 2 tsp ground cumin
- for the salsa-
- 1 cup diced peeled avocado
- 1 lime
- 4 tbsp finely chopped fresh cilantro
- 1/4 tsp salt
Instructions
- Place beans in a medium saucepan. Using a potato masher, mash beans slightly. Stir in water, diced tomatoes, salsa, and cumin.
- Cover and bring to a boil over high heat. Reduce heat and simmer for 8 minutes. Uncover and cook 2 minutes, or until soup is slightly thickened.
- In a small bowl, place avocado. Grate rind from limes and squeeze juice from lime into bowl. Add cilantro and salt. Toss gently.
- Ladle soup into bowls. Top with avocado mixture and sour cream, if desired.
Notes
from Cooking Light
- Prep Time: 5 mins
- Cook Time: 20 mins