27 Jan My Fancy Black Bean Soup-in a flash Recipe…
Disclaimer: Deborah Enos is a Paid Sponsor.
- 1 can of refried beans
- 1 can of black beans, rinsed to remove excess sodium
- 1 container of salsa, about 8 ounces.
- 1 cup of water or low sodium chicken broth.
- Cheese, grated
- Low fat sour cream
- Sliced avocado
- Chopped cilantro
- Baked Chips (Way Better Snacks “simply unbeatable blues” tortilla chips work well here)
In a medium saucepan, add both cans of beans, heat on low to medium for 2-3 minutes. Add a whole container of salsa, about 8 ounces, low sodium salsa is a good addition. and continue to heat. Take a hand blender and blend to the consistency that you desire. Then add 1 cup of water or low sodium chicken broth. You may want to thin the soup a bit and water or chicken broth works well. If you need to spice it up, add more salsa or a partial packet of taco seasoning.
Spoon into bowls. Top with a little sour cream, a sprinkle of grated cheese, slice of avocado and some cilantro. Crumble up chips and add on top for extra crunch.
About 180 calories per cup & ½ servings. Calories vary due to amount of added Low Sodium Chicken broth & water.