My friend April said she missed my food photos, so I made this new soup for lunch since I was stuck at home on a snow day. :) It was super easy and very tasty.
1/2 cup diced onion
2 cloves garlic, minced
1 cup chicken broth
3 (15 oz.) cans black beans, rinsed and drained
1 (10 oz.) can green enchilada sauce
1 (10 oz.) can diced tomatoes and green chilies
1-2 tablespoons chopped fresh cilantro, plus more for garnish
Sour cream, for garnish (optional)
Shredded cheddar for topping (optional)
- In a medium stock pot over medium heat, saute onion and garlic until tender, about 3 minutes. Stir in chicken broth and bring to a simmer.
- Place a can of beans, the green enchilada sauce and the diced tomatoes and green chilies in a blender and puree until smooth. Add to the pot with the chicken stock.
- Add the remaining 2 cans of beans to the pot and simmer for a additional 5-10 minutes. Just before serving, stir in cilantro.
- Top with sour cream, shredded cheddar and additional cilantro before serving, if desired.