Spice up your day with our Cuban Black Bean Soup. This hearty Cuban Black Bean Soup is thick with garlic, onions and salsa and is easy to prepare!
What You Need
Original recipe yields 8 servings
3 cans (15 oz. each) black beans, undrained, divided
1 can (14-1/2 oz.) chicken broth, divided
1 onion, chopped
4 cloves garlic, minced
1 Tbsp. ground cumin
2 Tbsp. oil
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Blend 1 can of beans and half the broth in blender until smooth. Cook and stir onions, garlic and cumin in hot oil in large saucepan on medium heat 3 min. Add bean puree; mix well.
Add second can of beans and broth to blender; blend until smooth. Add to bean mixture in saucepan with remaining can of beans and salsa; mix well. Bring to boil on medium-high heat; simmer on low heat 15 min., stirring occasionally.
Serve topped with sour cream.
Top each serving with 2 Tbsp. KRAFT Shredded Cheddar Cheese instead of the sour cream.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 11g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.