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–+ servings
Black Bean Soup

Black Bean Soup

Author Amber Brady
Yields 4 to 6 Servings

Ingredients

  • 4 cans of black beans, drained & rinsed (3 for puree, 1 for hearty filling)
  • 1 can low-sodium chicken broth
  • 2 cans Rotel, mild (1 can for puree, 1 for hearty filling)
  • 1 ½ cups frozen corn
  • 1 Tbsp lime juice
  • 1 Tbsp Hidden Valley Ranch Mix
  • sour cream, cheese & any other desired toppings

Instructions

  • Blend 3 of the four cans of beans with 1 can of chicken broth & 1 can of Rotel. (Depending on the size of your blender you may need to split it up. I used my Ninja and it all fit in the large pitcher [about 6 cups])
  • Put puree in a large stock pot over the stove. Add the last cans of black beans & Rotel, the frozen corn, & the lime juice & ranch mix.
  • Warm over medium heat until heated through. About 5-10 minutes. Stir occasionally so the bean puree doesn't burn the bottom.
  • Serve with sour cream, olives, avocados, cheese, & tortilla chips.

Notes