OMG! This has got to be one of the easiest, tastiest soups I have ever made! I did make some changes, but I would not even have thought of the starting point if it had not been for this recipe! Like a few other reviewers, I sauteed about 1/2 small onion, diced, and about 2 tsp chopped garlic. I used chicken stock, because that is what I had, and made sure to rinse the beans thoroughly before adding to the pan. The salsa I had on hand was quite mild, so I added about 1/8 tsp chipotle pepper powder with the cumin. We like really chunky soup, so instead of using the immersion blender, which I thought I would do at first, I just used the potato masher to get the consistency I wanted (less splatter, too!). For a change, you could add some fresh or frozen corn, some shredded, cooked chicken (or both), but it is great without, too. Thanks for a great, easy recipe!
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