Ingredients

1 cup fresh salsa or store bought, plus more for serving

3 15 ounce cans black beans, drained and rinsed

2 cups chicken broth or more if you like thinner soup

2 tablespoons dry sherry

1/2 cup sour cream

1/4 cup cilantro chopped

1 lime, quartered

1 med onion chopped

Preparation

  1. Heat salsa in large saucepan over med.heat for about 5 minutes.
  2. Stir in 2 cans of the beans and broth, heat to boiling. Reduce heat to low, cover and simmer for about 15 minutes.
  3. Use a stick blender in the pan or cool slightly and use a blender to puree to desired consistancy.
  4. Return puree to saucepan and add the remaining can of beans. Stir in sherry and heat through.
  5. Serve with sour cream, cilantro, limes and onions.