Black Bean Soup and Salsa Verde

| Southwestern U.S. cuisine

Category: Soup  ·  Serves 4

Ingredients

• 2 cans (840 g / 31 ounces) black beans, drained
• 1½ cups low-sodium chicken broth
• 1 cup Mexican salsa verde, or to taste
• ¼ cup packed cilantro leaves, plus extra sprigs for garnish (optional)
• 1 teaspoon ground cumin

Instructions

1. Purée all ingredients in a blender until smooth.
2. Pour into a large saucepan or Dutch oven, and bring to a simmer.
3. Simmer, partially covered and stirring frequently, to blend flavors, 5 or 7 minutes.
4. Serve, garnishing each portion with 1 tablespoon of tortilla chips, 1 tablespoon of sour cream and optional cilantro sprigs.

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