Cookbook | Ingredients | Recipes

| Southwestern U.S. cuisine

Ingredients

• 2 15.5-ounce (2 ~420g) cans black beans, drained
• 1½ cups low-sodium chicken broth
• 1 cup Mexican salsa verde (tomatillo based green salsa) (vary amount for less or more spicy)
• 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.

Tips, Notes, and Variations

• Garnishes: ¼ cup crumbled tortilla chips and ¼ cup sour cream