Place beans and liquid in a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top with cheese, sour cream, onions, and cilantro.
Yield: 5 servings
Stacy's Notes - Made this May 2003 for a soup and sandwich night. Very quick and easy and tasted good. My can of chicken broth was 14oz so I added more water, but this made the soup a bit thinner than we would have liked. Next time, don't add water. Also next time may want to add a bit more salsa. Definitely a keeper, this is so quick to make.
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