Rating: 4 stars
197 Ratings
  • 5 star values: 103
  • 4 star values: 32
  • 3 star values: 45
  • 2 star values: 14
  • 1 star values: 3

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Credit: James Baigrie

Recipe Summary test

hands-on:
10 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes.

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  • Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes.

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

  • Return the pureed soup to the saucepan and heat through. Stir in the sherry (if desired).

  • Serve with the sour cream, additional salsa, and lime wedges (if desired).

Nutrition Facts

calcium 97mg; 151 calories; carbohydrates 28g; cholesterol 6mg; fat 3g; fiber 10g; iron 3mg; protein 9mg; saturated fat 2g; sodium 830mg.
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