This hearty and delicious soup recipe is about as easy as it gets. It’s also very adjustable to your taste…

·     For a vegetarian version, use vegetable broth instead of chicken broth.

·     For a healthier version try beans with no added salt, fat free broth, reduced fat cheese and sour cream.

·     Adjust salsa, seasonings, and toppings to your taste. (additional topping ideas: avocado, jalapeno)

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Original recipe for stovetop:

2 - 15oz cans black beans, undrained

½ cup salsa

1 tbsp chili powder

1 - 16oz can chicken broth

½ cup shredded cheddar cheese

5 tbsp sour cream

5 tbsp minced green onions

2 ½ tbsp chopped fresh cilantro

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Adjusted for 12V appliance:

1 - 15oz can black beans, undrained

½ cup salsa

½ tbsp chili powder

8oz chicken broth

Shredded cheddar cheese, to taste

Sour cream, to taste

Minced green onions or chives, to taste

Cilantro, to taste

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Instructions: Place undrained beans in saucepan (or slow cooker). Partially mash some of the beans. Place over high heat. Stir in salsa, chili powder, and broth. Bring to a boil.

When serving, top with sour cream, shredded cheese, green onions, and cilantro.

Pairs well with cornbread or tortilla chips.

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