An Easy And Tasty Black Bean Soup Recipe
Chopped, about a 1/2 cup
Cans 15 oz
Can 14.5 oz
Fat Free Chicken Broth
Frozen Whole Kernel Corn
Can 14 oz
Diced Tomatoes with Zesty Green Chilies
Can 14 oz
Rotel Mexican Style Tomatoes with Lime and Cilantro
Cook and stir onion in oil for about 2 minutes, until slightly brown.
Raise heat to high, add 2 cans of beans with their liquid and chicken broth. Stir well.
Puree the remaining can of black beans and add to mixture.
Add corn, tomatoes with juice, and all the seasonings and sherry.
Cover, and bring to a boil. Reduce to low, simmer about 8 minutes, stirring often to prevent sticking.
Remove from heat, remove bay leaves and serve. Optional toppings: shredded cheddar cheese and sour cream.
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