Servings:
4 servings
Ingredients
- 1 15-ounce can of black beans, drained and rinsed
- 3 cup low-sodium chicken broth
- 1/4 cup reduced fat sour cream
- 2 tablespoon chopped fresh cilantro
Preparation
Baking Directions:
Combine the sauce-vegetable mixture, beans and broth in a medium soup pot and bring to a simmer.
Add salt to taste.
Serve topped with tortilla chips, a dollop of sour cream and a sprinkle of cilantro.