Well, I wasn’t able to post yesterday, because that stomach virus that my boys had? Well, they passed it to me. So I blew NaBloPoMo, which I’m irritated about, but I had a good excuse, but I’m not going into detail because it’s not the kind of thing you want to read about on a food blog, so...moving on.
Anyway. This soup is awesome. It’s so flavorful and delicious, and it is literally ready in ten minutes. TEN MINUTES. How’s that for a weeknight home run?
We all absolutely loved this dinner. I topped our servings with shredded cheese, sour cream, scallions, and crushed tortilla chips for texture, and served it with cheese quesadillas for dipping. I’ll be making this one a lot, and I strongly recommend that you try it!
Black Bean and Salsa Soup
adapted from Everything Moms
2 15-ounce cans black beans, drained and rinsed
1 1/2 cups chicken stock
1 cup chunky salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1 can cream-style corn
Sour cream, shredded cheese, green onions and crushed tortilla chips for garnish, if desired
1. In an electric food processor or blender, combine beans, stock, salsa, cumin, and chili powder. Blend until fairly smooth.
2. Transfer the bean mixture to a saucepan and stir in cream corn. Cook over medium heat until thoroughly heated. Taste for seasonings, and add salt and pepper if needed to taste.
3. Ladle soup into bowls, and top each bowl with desired toppings.