4 servings, about 1 1/4 cups each
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 15-ounce cans black beans, rinsed
- 3 cups water (I used 1 can beef broth and enough water to make 3 cups)
- 1/2 cup prepared salsa
- 1/4 teaspoon salt (or to taste -I added a little at the end)
- 1 tablespoon lime juice (I used just a little splash at the end)
- dollop of sour cream
- a pinch or two fresh cilantro, chopped
- a pinch or two shredded cheese
- Heat oil in a large saucepan over medium heat (I did this right in the big stock pot I was going to use). Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add water, salsa and beans. The recipe says to add the salt at this point too, but I suggest to wait until the end - you may find you don't need it. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
- Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. I used a hand immersion blender right in the pot, and as always - it worked like a charm. I blended to the consistency I wanted . Serve and Enjoy!
- Make Ahead Tip: Cover and refrigerate for up to 3 days. Garnish with sour cream and cilantro, if desired, just before serving.