Sopa de judías negras

Ingredientes

• 4 cans of black beans (drained & rinsed (3 for puree, 1 for hearty filling))
• 1 can low-sodium chicken broth
• 2 cans Rotel (mild (1 can for puree, 1 for hearty filling))
• 1 1/2 cups frozen corn
• 1 Tbsp lime juice
• 1 Tbsp Hidden Valley Ranch Mix
• sour cream, cheese & any other desired toppings

Preparación

1. 1

   Blend 3 of the four cans of beans with 1 can of chicken broth & 1 can of Rotel. (Depending on the size of your blender you may need to split it up. I used my Ninja and it all fit in the large pitcher [about 6 cups])

2. 2

   Put puree in a large stock pot over the stove. Add the last cans of black beans & Rotel, the frozen corn, & the lime juice & ranch mix.

3. 3

   Warm over medium heat until heated through. About 5-10 minutes. Stir occasionally so the bean puree doesn't burn the bottom.

4. 4

   Serve with sour cream, olives, avocados, cheese, & tortilla chips.