Friday, March 28, 2008

Salsa Black Bean Soup

"I got this recipe from Cooking Light magazine a few years ago. I have made it at least a half dozen times. The last time I made it, I finally put in chipotle chili powder, instead of the regular chili powder I'd been substituting, and it really made a difference."


1 teaspoon vegetable oil
1 tablespoon minced garlic
2 cups water
1/2 teaspoon chipotle chili powder
3 (15 oz.) cans black beans, rinsed and drained
8 oz. salsa
1 tablespoon fresh lime juice
1 teaspoon dried cilantro
1/2 cup shredded cheddar cheese


Heat oil in large pot over medium heat. Add garlic and saute 1 minute. Stir in water, chipotle chili powder, cilantro, beans and salsa. Bring to a boil, reduce heat and simmer 1 minute. Place 3 cups of mixture into blender, blend, and return to pot. Stir in lime juice, and simmer another 10 minutes. Sprinkle with cheese and serve.

Makes 4 - one and a half cup servings

1 comment:

Anonymous said...

I think I had this once!!