Black Bean and Chicken Soup
Salsa and cumin add just the right zip to my thick, hearty black bean soup. I like to serve it with cornbread. —Mary Buhl, Duluth, Georgia
Ingredients
- 3/4 cup chopped celery
- 1 medium onion, chopped
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 3 cans (14-1/2 ounces each) chicken broth
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 jar (16 ounces) salsa
- 1 cup cubed cooked chicken breast
- 1 cup cooked long grain rice
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
Directions
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1In a large saucepan, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
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