- 2 (15 ounce) cans black beans
- 1 (15 ounce) can diced tomatoes with green chile peppers, drained
- 2 (15 ounce) cans chicken broth, divided
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 (15 ounce) can black beans
- 3 cups hot cooked rice
- 6 tablespoons sour cream, for topping
- Drain some of the liquid from 2 cans black beans.
- Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
- Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.
03/28/2017
recipepes.com
Quick Black Bean Soup, recipe
PT15M
PT1H
5
455 calories
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