I freaking LOVE this soup! It is super easy to make and tastes delicious. We do not use the sherry in ours, but we added freshly shredded cheddar cheese to each serving. Enjoy!
1 cup tomato salsa (plus extra for garnish)
2 15-ounce cans black beans, drained and rinsed
2 cups chicken broth (vegetable broth can be used)
Sour cream (1 dollop per serving)
Dry sherry (optional)
Heat the salsa in a large saucepan over medium heat, stirring frequently, for about five minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes. Cool slightly, then spoon half the soup into a food processor or blender and puree. Return the pureed soup to the saucepan and heat through. Serve with sour cream, additional salsa and a squeeze of lime (optional). Or stir one to two tablespoons dry sherry into each serving.