2 15-oz cans black beans, undrained
½ c bottled or fresh salsa
1 Tbsp chili powder
1 16-oz can chicken broth
½ c (2 oz) shredded cheddar cheese
5 Tbsp sour cream
5 Tbsp green onions, chopped
5 Tbsp cilantro, chopped
Place beans and liquid in a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder and broth. Bring to a boil. Ladle soup into bowls. Top with cheese, sour cream, onion and cilantro.
Note: To make this recipe vegetarian, replace chicken broth with vegetable stock. To make it vegan, omit the sour cream.
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