Makes

4

Servings

Prep Time

10

Minutes

Cook time

40

Minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 cloved garlic, minced
  • 4 cans (15 ounces each) black beans, undrained
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 1/3 cup Frank's® RedHot® Original Cayenne Pepper Sauce
  • 1/4 cup finely chopped fresh cilantro
  • 2 teaspoons McCormick® Ground Cumin
  • sour cream

directions

  1. HEAT oil in a 4 to 5-quart saucepan. Add onion and garlic; cook until tender. Stir in beans with their liquid, broth, Frank's RedHot Sauce, cilantro and cumin.
  2. BRING to a boil, stirring. Reduce heat; simmer, partially covered, for 30 minutes. Stirring often.
  3. REMOVE 1 cup soup mixture. Place in blender; cover and process until smooth. Stir into soup.
  4. SPOON soup into bowls. Serve with a dollop of sour cream, if desired.

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