I realize that there is another black bean soup on this blog, but this recipe has a completely different flavor. My sister in law gave me this recipe and I tweaked it a bit.
One large can of black refried beans
32 ounces of chicken broth
The juice of one lime
Chopped Cilantro to taste (cool people use a lot!)
One 15 ounce can of diced tomatoes with green chilies
One cup of sour cream
Put all of the above ingredients in the crock pot. I used my hand blender to blend everything together in to a smooth soup base. If you do not have a hand blender you could add some of the broth to the remaining ingredients and blend it up in a blender.
I let this cook in my crock pot on high for a couple of hours.
Add 1 cup of salsa
2 cups of prepared rice (I had leftover Mexican rice)
1 can of black beans, rinsed
Cut about 15 corn tortillas in to strips and bake at 375 for about 15-20 minutes. Turning occasionally.
Serve soup hot, topped with cheese and baked tortilla strips. MMMmmmm.