Cookbook:Black Bean Soup and Salsa Verde

| Southwestern U.S. cuisine

Ingredients

 * 2 cans (840 g / 31 ounces) black beans, drained
 * 1½ cups low-sodium chicken broth
 * 1 cup Mexican salsa verde, or to taste
 * ¼ cup packed cilantro leaves, plus extra sprigs for garnish (optional)
 * 1 teaspoon ground cumin

Procedure

 * 1) Purée all ingredients in a blender until smooth.
 * 2) Pour into a large saucepan or Dutch oven, and bring to a simmer.
 * 3) Simmer, partially covered and stirring frequently, to blend flavors, 5 or 7 minutes.
 * 4) Serve, garnishing each portion with 1 tablespoon of tortilla chips, 1 tablespoon of sour cream and optional cilantro sprigs.

Notes, tips, and variations

 * Garnishes can include ¼ cup crumbled tortilla chips and ¼ cup sour cream.