This is a family favorite that needed no adaptation. It's super easy, requiring very little prep. I use a little less salsa (so it isn't too spicy for the kids) and served it alongside corn tortilla quesadillas.
1 cup tomato salsa
2 (15 ½ ounce) cans black beans, drained and rinsed
2 cups chicken broth (gluten-free)
1 teaspoon lime juice (optional)
2 tablespoons chopped fresh cilantro
Sour cream (optional)
- Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes.
- Stir in the beans and broth. Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes.
- Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it. Return the pureed soup to the pot.
- Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream, if desired. Makes 4 servings.