Quick Black Bean Soup

• 2 cans (15 Oz. Can) Black Beans, Drained And Rinsed
• 1 Tablespoon Oil
• 1 Small Onion, Chopped
• 1-1/2 cup Chicken Broth
• 1 can (10 Oz. Can) Rotel
• 1 cup Chunky Salsa
• 1/2 Tablespoons Ground Cumin
• 1 teaspoon Ground Coriander
• Salt To Taste
• 1 whole Lime, Juiced
• 1/3 cups Sour Cream
• 3 Tablespoons Cilantro, Chopped

1. In a food processor or blender, puree half of the beans, adding broth if necessary to make a thick and smooth puree.
2. Heat oil in a sauce pan over medium heat and add onions. Cook until translucent. To the onions, add the pureed beans, remaining (whole) beans, broth, Rotel, salsa, cumin, coriander and salt to taste. Bring to a boil and simmer with the lid ajar for 20 minutes, stirring occasionally. Just before serving, add the lime juice, sour cream and cilantro. Stir to combine. Ladle into soup bowls.
3. Note: Use mild, medium or hot salsa. It just depends on how hot you like your food. Sometimes I add chopped canned green chilies or roasted chilies, depending on what might need to get used up in the refrigerator.

black beans, oil, onion, chicken broth, chunky salsa, ground cumin, ground coriander, salt, sour cream, cilantro

Taken from tastykitchen.com/recipes/soups/quick-black-bean-soup/ (may not work)