Black Bean Soup
How to Make It
1
In a 5- to 6-quart pan, add chicken broth, black beans, onion, and garlic. Bring to a boil over high heat. For a creamy soup, scoop about half the beans into a blender and whirl with some of the broth until puréed. Return to pan, add beef, and heat to simmering. Serve in bowls and add to taste cilantro, tortilla chips, and cotija cheese.
Ingredients
1 can (49 oz.) low-sodium chicken broth
2 to 3 cans black beans (14 to 15 oz. each)
1 cup chopped onion
1 or 2 cloves minced garlic
2 cups coarsely chopped cooked beef
chopped fresh cilantro
crumbled tortilla chips
crumbled cotija cheese
Directions
1
In a 5- to 6-quart pan, add chicken broth, black beans, onion, and garlic. Bring to a boil over high heat. For a creamy soup, scoop about half the beans into a blender and whirl with some of the broth until puréed. Return to pan, add beef, and heat to simmering. Serve in bowls and add to taste cilantro, tortilla chips, and cotija cheese.
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