6 cans of black beans, drained and rinsed
3 cups reduced sodium veggie or chicken stock
1 16 oz jar of good quality chunky salsa
1 cup roasted corn
1 tbs cumin
1 tsp garlic powder
1 tsp chili powder
1 tsp cayenne pepper
2 tbs reduced fat chive cream cheese
4 tbs reduced fat sour cream
4 tbs chopped scallions
Add 4 cans of black beans to a stock pot add salsa and a cup or two of stock. Use an immersion blender to blend the mixture together until completely smooth. This could also be done in batches in a food processor or blender. Add additional broth until the soup is at your desired consistency, about 3 cups worked for me but this can be dependent on how watery your salsa is. Try to get really chunky salsa of good quality since this soup does not have a lot of ingredients.
Next add the remaining 2 cans of drain and rinsed beans and corn. Add in cumin, garlic, cayenne and chili powder. Simmer on the stove top for about 10 minutes or until the beans are cooked through. Stir in cream cheese for a more velvety texture an cook until fully incorporated. Salt and pepper to taste and adjust seasonings to your liking.
Serve with a tbs sour cream and a tbs of chives in each bowl. Also goes well with a splash or two of hot sauce on top.