Recipe Details
Recipe Keywords
Ingredients (yields 4 servings (serving size: 1 1/4 cups soup and 2 tablespoons cheese) servings)
- 1 teaspoon vegetable oil
- 1 tablespoon bottled minced garlic
- 2 cups water
- 1/2 teaspoon chipotle chile powder
- 3 (15-ounce) cans black beans, rinsed and drained
- 1 (8-ounce) bottle salsa
- 1 tablespoon fresh lime juice
- 1/2 cup chopped fresh cilantro
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
Cooking Instructions
For cooking instructions, please visit myrecipes.com
Public Comments (1)
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Robin_Horrigan
January 19th, 2011
This is a favorite pantry meal of mine. The bottled salsa gives it a nice, finished flavor without a lot of cooking. I always have some sour cream and baked tortilla chips on hand, which make it feel indulgent even though the soup itself is light and full of protein. This is a great vegetarian soup that is hearty enough to please the meat-and-potatoes crowd.