Ingredients
6
6 servings
- •2 (15 ounce) cans black beans, partially drained
- •1 (15 ounce) can diced tomatoes with green chile peppers, drained
- •2 (15 ounce) cans chicken broth, divided
- •1.5 teaspoons ground cumin
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •0.25 teaspoon cayenne pepper
- •1 (15 ounce) can black beans, partially drained
- •3 cups hot cooked rice
- •6 tablespoons sour cream, for topping
Instructions
- Place 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan.
- Add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook soup for 15 minutes.
- Place 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top each serving with 1 tablespoon sour cream.
Nutritional Facts
Per 6 servings
- Calories: 351
- Carbohydrate: 62g
- Fat: 4g
- Fiber: 16g
- Protein: 17g
- Sugar: 1g
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