Black Bean Soup
1 cup salsa
2 15-ounce cans black beans, drained and rinsed
2 cups chicken broth
Heat salsa in a large saucepan over medium heat, stirring frequently, for about five minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer ~ 15 minutes. Cool slightly, then spoon1/2 of the soup into a food processor or blender and puree. Combine and serve with lime juice and sour cream.