Tuesday, April 29, 2008

Black Bean Soup/Chili/Dip

This is my husband's all-time favorite to eat, and my favorite to make (SO easy). Everything is optional except the beans, broth, and salsa. So skip whatever steps you don't have time/ingredients for. Make it thin and soupy, or thick to eat as a chip dip, or anywhere in between. Make sure you've got tortilla chips on hand.

1-2 cups chunky salsa
2 cans black beans, drained
1/2 to 2 cups chicken broth (depending on desired consistency)
½ C onion, chopped (or dried onion)
1-2 cloves garlic, minced (or garlic powder)
Juice from 1/2 lime
1 tsp. cumin
2 Tbsp. chopped fresh cilantro
Sour cream or plain yogurt

Cook the onion and garlic in a small amount of oil in a large saucepan over medium heat, stirring often, for about five minutes. Puree one can of beans and the broth in blender. Add puree and other can of beans to saucepan, along with salsa, lime juice, cumin, and cilantro. Bring to a boil, then lower the heat and simmer for about 15 minutes. Serve warm with a dollop of sour cream if desired.

*Add cooked chicken, hamburger, ham, or anything else you have on hand!

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