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“From Bush's Beans. Here is their description: "Spread warmed leftover soup over crispy tostadas and layer with chopped rotisserie chicken, shredded lettuce, chopped tomatoes, and avocado for a quick supper or snack. For a thinner soup, use only 2 cans of black beans."”
READY IN:
30mins
SERVES:
4-6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion and garlic in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until tender.
  2. Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of dutch oven; cover and bring to a boil. Uncover, reduce heat to medium low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Cool 5 minutes.
  3. Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return to dutch oven, and stir until blended. Serve with desired toppings.

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