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

1. 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.

2. 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.

3. 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.

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