Recipe: Simple Salsa Soup (using black beans, no meat, blender)

SIMPLE SALSA SOUP

1 teaspoon vegetable oil
1 tablespoon bottled, minced garlic
2 cups water
1/2 teaspoon chipotle chile powder
3 cans (15 ounces each) black beans, rinsed and drained
1 (8 ounce) bottle salsa
1 tablespoon fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup (2 ounces) shredded Monterey Jack cheese (for garnish)
Tortilla chips (for serving)

Heat oil in a large saucepan over medium-high heat. Add garlic; saute 1 minute.

Stir in 2 cups water, chipotle powder, beans, and salsa. Bring to a boil; reduce heat, and simmer 1 minute.

Place 3 cups of black bean mixture in a blender; process until smooth.

Return pureed mixture to pan. Stir in lime juice; simmer 10 minutes. Remove from heat; stir in cilantro.

Sprinkle each serving with cheese. Serve with tortilla chips.

Makes 4 servings
Source: the Idaho Bean Commission