Total Time
55mins
Prep 25 mins
Cook 30 mins

This makes a great meal when served with cornbread. If you don't want to go the vegetarian route, add 3 chopped boneless chicken breasts (cooked) upon adding the broth. Also, if you don't want such a soupy consistency just omit a can of the broth. Best served in a bowl over white rice. Enjoy! Note: For strict vegetarians, you may substitute the chicken broth for vegetable broth.

Ingredients Nutrition

Directions

  1. In a 4-quart saucepan or Dutch oven, heat oil over medium-high heat.
  2. Cook onion, celery, carrots, and garlic in oil for 5 minutes, stirring occasionally.
  3. Add chili powder, cumin, and pepper. Cook for 1 minute.
  4. Stir in low sodium chicken broth, 2 cans of black beans and the corn. Heat to boiling, stirring occasionally.
  5. Place remaining 2 cans black beans and the picante/salsa in blender or food processor. Cover and blend on high speed until smooth. Stir into boiling soup mixture.
  6. Reduce heat to medium and simmer for 15-20 minutes. Serve with cilantro if desired.