I am MILF

I got this recipe from Real Simple magazine years ago, and it is my favorite soup recipe ever!  I will get in the mood for this and eat it for a week straight.  Canned black beans, salsa, sour cream, and canned chicken broth, and lime is all it takes.  I always buy fresh salsa from the my favorite little mexican bistro.  I never put in the dry sherry, because I don’t think it needs it.  It is super quick.  I actually double-up the recipe usually.  It is okay to freeze too since it reheats so well.

4 servings

1 cup salsa, jarred is okay, plus extra for garnish

2 (15 1/2 ounce) cans black beans, drained and rinsed

2 cups chicken broth (I use low sodium)

4 tablespoons sour cream

1 lime

4-8 tablespoons dry sherry

1.  Heat salsa in a large saucepan over medium heat, stirring frequently, for about five minutes.

2.  Stir in the beans and broth, then heat to boiling; reduce heat to low; cover and simmer 15 minutes.

3.  Cool slightly, then spoon half the soup into a food processor or blender and puree.

4.  Return the pureed soup to the saucepan and heat through. 

5.  Serve with sour cream, additional salsa, and a squeeze of lime or two.  Or, stir in 1-2 tablespoons of dry sherry to each bowl.

Since I’m on WW, I always eat this with a bunch of blue corn chips.  I know the pointage on this is very low.  Without the sour cream, it is probably around 1.5 or 2 points.  Tons of protein and fiber.