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Ingredients

2 (15 ounce) cans black beans 1 (15 ounce) can diced tomatoes with green chile peppers, drained 2 (15 ounce) cans chicken broth, divided 1 ½ teaspoons ground cumin 1 teaspoon salt 1 teaspoon ground black pepper ¼ teaspoon cayenne pepper 1 (15 ounce) can black beans 3 cups hot cooked rice 6 tablespoons sour cream, for topping

Nutrition Info

351.2 calories carbohydrate: 61.8 g cholesterol: 9.9 mg fat: 4.4 g fiber: 15.9 g protein: 16.7 g saturatedFat: 2.1 g servingSize: - sodium: 2176.5 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Drain some of the liquid from 2 cans black beans.
Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth, pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.

6 servings

Quick and easy black bean soup. Substitute vegetable broth for chicken broth and omit sour cream to make vegetarian.