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Restaurant-Style Black Bean Soup
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1 can (14 oz/398 mL) Old El Paso* Refried Black Beans
1 jar (440 mL) Old El Paso* Mild Thick N’ Chunky Salsa
2 cups (500 mL) chicken stock
sour cream and chopped green onions
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•In a large saucepan, combine refried black beans, salsa and chicken stock. Bring to a boil over medium-high heat.
•Reduce heat to low, cover and simmer for 10 minutes.
•Garnish each serving with a dollop of sour cream and green onion.
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Preparation Time: 5 minutes |
Serves: 4-5 |
| Recipe Origin: United States |
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Submitted by: |
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Jessica
Canada |
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| This recipe has been viewed 3028 times. |
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