Black Bean Soup
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A mexican take on black bean soup, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 medium onion, chopped (about 2/3 c.)
- 4 cloves garlic, minced
- 1 Tbsp. ground cumin
- 1/2 to 1 tsp. crushed red pepper flakes
- 2 Tbsp. vegetable oil
- 3 (16 oz.) cans black beans (undrained)
- 1 1/2 c. chicken broth
- 3 c. thick and chunky salsa
- 2 Tbsp. lime juice
- 1/2 c. nonfat plain yogurt
- 50 crackers (any variety)
Method
In 4-quart saucepot over medium heat, cook onion, garlic, cumin and pepper flakes in oil until onion is tender (about 3 minutes). Remove from heat.
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