Black Bean and Chicken Soup
Salsa and cumin add just the right zip to this thick, hearty soup. I like to serve it with corn bread.—Mary Buhl, Duluth, Georgia
Ingredients
- 3/4 cup chopped celery
- 1 medium onion, chopped
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 3 cans (14-1/2 ounces each) chicken broth
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 jar (16 ounces) salsa
- 1 cup cubed cooked chicken breast
- 1 cup cooked long grain rice
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
