Quick Black Bean And Green Chile Soup

1. 1

   Put everything into a medium-sized pot, reserving 1/2 cup of the chicken stock. Bring to a gentle simmer and cook for about 10 minutes. Use an immersion blender to blend the soup to your liking. (Or a blender.) Taste and add salt as desired. Add the reserved chicken stock to thin it out if it needs it.

2. 2

   Ladle into bowls and garnish with lime wedges, chopped fresh cilantro, and crumbled cotija or feta cheese.

3. 3

   Note: I make my own beans and chicken stock, and I do not add salt. I added about 3/4 teaspoon of salt to this, but if you're using commercial chicken stock and beans, you won't need that much. (Or any.)

* Per serving · 4 servings · Values may vary.

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