Mexican Black Bean Soup

With moving to California came the challenge of finding a grocery store.  I know what some of you are thinking, there are grocery stores everywhere!  Well, in a way, you're right. . .but for those of us who have moved so far away from the Sunshine State that there is no longer a PUBLIX Supermarket to rely on, finding our favorite brands can become a scavenger hunt. . . and Stone Ground Grits is one of those items that this Southern girl has never had to hunt for. . .but THAT is a story for another day. 

The winters here in Southern California can be chilly and rainy for days on end, and this Mexican Black Bean soup has become one of my favorite comfort foods.  I love this soup, but I never seem to make it with the exact same ingredients twice.  Sometimes I just don't have my favorite staples in the pantry when the urge strikes me to put together a batch, but there are a few must-haves that are always added to the pot ~ I have put a star by those.  When available, I use low-sodium or organic black beans, but if I only have regular black beans on hand, I rinse and drain them to reduce the amount of salt, and add more chicken stock to make up for the missing liquid.

Ingredients ~
2 tablespoons Olive Oil *
1 large sweet onion, chopped *

1 tablespoon ground cumin * 

1 tablespoon crushed garlic *

2 cups Kitchen Basics chicken stock, unsalted * 

2 cans Black Beans, reduced sodium, undrained *

1 can Refried Black Beans (if unavailable, use an additional can of Black Beans)

1 can White Northern Beans, rinsed and drained (optional)

3 cups Pace Chunky Salsa, medium * (or 1 can petite diced tomatoes and 1 cup of salsa)

1 4-oz can fire-roasted green chilies (medium or hot) *

Juice of one lime or lemon *

Directions ~

In a large 5 quart soup pot, add 2 tablespoons of olive oil.
Once it is hot, add the chopped onion, garlic, and spices.
Sauté on medium heat until onions are tender, being careful not to overcook or burn the garlic.
Add chicken broth, and beans.
Stir in salsa, and/or diced tomatoes, chopped chilies, and lime juice.
Bring soup to a boil.
Reduce heat and simmer for 30 to 45 minutes.

My Favorite Toppings . . .

Tostitos ( I use Tostitos Hint of Lime chips to bring out the flavor in the soup)

2% finely grated Mexican Cheese

Reduced Fat Sour Cream

Top with Tostitos and Mexican cheese. . .and ENJOY!