Black Bean Soup With a Mexican Flare

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.

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