RCI-VG.004.0053.001

Black Bean Soup and Salsa Verde

Name: Black Bean Soup and Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southwestern American cuisines
Ingredients: 2 15 unit .5-ounce cans black beans (drained); 1½ cups low-sodium chicken broth; 1 cup salsa verde (vary amount for less or more spicy); ¼ cup packed cilantro leaves (plus extra sprigs for garnish (optional)); 1 teaspoon ground cumin

Black Bean Soup and Salsa Verde from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultybeginner

Ingredients

.5-ounce cans black beans
drained
2 15 unit
low-sodium chicken broth
1½ cups
salsa verde (vary amount for less or more spicy)
1 cup
packed cilantro leaves
plus extra sprigs for garnish (optional)
¼ cup
ground cumin
1 teaspoon

Method

Purée all ingredients in a blender until smooth.

Pour into a large saucepan or Dutch Oven, and bring to a simmer.

Simmer, partially covered and stirring frequently, to blend flavors, 5 or 7 minutes.

Serve, garnishing each portion with 1 tablespoon of tortilla chips, 1 tablespoon of sour cream and optional cilantro sprigs.

Black Bean Soup and Salsa Verde

Ingredients

Method

What Makes This Variant Distinct