Black Bean Soup and Salsa Verde
Black bean soup with salsa verde comes together in half an hour because the blender does most of the work. Canned beans are puréed raw with chicken broth, cumin, cilantro and a full cup of tangy tomatillo salsa, then simmered briefly to marry the flavors. The salsa supplies acid, heat and seasoning in one step. Crisp tortilla chips and cool sour cream on top add texture against the smooth, thick soup.
Instructions
Put the drained black beans, chicken broth, salsa verde, cilantro leaves and ground cumin into a blender. Blend until the mixture is completely smooth.
Pour the purée into a large saucepan or Dutch oven and bring it to a simmer over heat you can control easily.
Partially cover the pot and simmer for 5 to 7 minutes, stirring often so the thick soup does not stick. It is ready when the flavors have blended and the soup is hot all the way through.
Ladle into bowls. Top each portion with 1 tablespoon of tortilla chips, 1 tablespoon of sour cream and a few cilantro sprigs if you like. For more generous toppings, use up to ¼ cup of crumbled tortilla chips and ¼ cup of sour cream across the batch.
Make it personal.
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