Restaurant-Style Black Bean Soup
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A soup that’s ready in just 15 minutes? Impossibly delicious!
1 can (14 oz/398 mL) Old El Paso* Refried Black Beans
1 jar (440 mL) Old El Paso* Mild Thick N’ Chunky Salsa
2 cups (500 mL) chicken stock
sour cream and chopped green onions
In a large saucepan, combine refried black beans, salsa and chicken stock. Bring to a boil over medium-high heat.
Reduce heat to low, cover and simmer for 10 minutes.
Garnish each serving with a dollop of sour cream and green onion.
Time Savers: Double up recipe, cool before freezing and freeze in individual containers for up to3 months.