Black Bean Salsa Soup

Black bean salsa soup with fried flour tortilla chips and queso cheese.

2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable, chicken or beef broth
1 cup chunky salsa
1 teaspoon ground cumin
Toppings:
     sour cream
     thinly sliced green onion
     avocado
     cheddar cheese
     diced fresh tomatoes
     fried or baked flour tortilla strips.

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into individual bowls, and top each bowl as desired with assorted toppings.

*I USUALLY COMBINE ALL INGREDIENTS IN THE STOCK POT AND USE MY IMERSION BLENDER AND THEN HEAT.

*I ALSO WILL VARY IT BY ADDING CHORIZO SAUSAGE (COOKED) OR THINLY SLICED AND SAUTED CHICKEN AFTER BLENDING THE SOUP.

*I WILL ALSO ADD 1 ADDITIONAL CUP OF SALASA FOR TEXTURE. I LIKE TO VARY IT BY USING DIFFERENT TYPES LIKE RASBERRY CHIPOLTE OR GREEN CHILE SALSA.

*If you double this recipe you can put the leftovers in the freezer! (Cook once eat twice!)

Makes 4 servings