Black Bean Soup with Low-Sodium Chicken


Cook time: 10 Minutes

Total time: 30 Minutes

Yield: 4



  • 1 teaspoon olive oil
  • 1 1-pint container fresh salsa drained
  • 1 16-ounce can refried black beans
  • 1 15-ounce can black beans drained
  • 1 14.5-ounce can low-sodium chicken or vegetable broth
  • 1/2 cup sour cream (optional)
  • 1/4 cup fresh cilantro roughly chopped (optional)


  1. Heat the oil in a saucepan or large pot over medium heat. Add all but 2 tablespoons of the salsa and cook, stirring occasionally, for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with the remaining salsa and the sour cream and cilantro (if using).