This recipe was sent to me from Sarah Belcher, it looks fantastic!
She said:
It is so fast and simple and my go-to quick dinner. I don't use the dry sherry b/c I've never had it on hand (surprise), nor do I think my kids would be interested in the complex flavor addition (and it doesn't seem like it would cook off either.) We always eat it with shredded cheese, sour cream and tortilla chips. My kids love it (although I do use my stick blender to make it totally smooth), and as a bonus I can hide other puréed veggies in there if I am up to it. I've added carrots and spinach before, and my kids were none the wiser ;)
Ingredients
- 1 cup store-bought fresh tomato salsa, plus more for serving
- 2 15-ounce cans black beans, drained and rinsed
- 2 cups chicken broth
- 1 to 2 tablespoons dry sherry (optional)
- 1/4 cup sour cream
- 1 lime, quartered (optional)
Directions
- Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes.
- Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes.
- Cool slightly, then spoon half the soup into a food processor or blender and puree.
- Return the pureed soup to the saucepan and heat through. Stir in the sherry (if desired).
- Serve with the sour cream, additional salsa, and lime wedges (if desired).
recipe source: realsimple.com
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