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Easy Black Bean Cream Soup
Prep 5min
Total15min
Ingredients9
Servings8
Ingredients
2cans (19 oz each) Progresso™ Vegetable Classics hearty black bean soup
1cup chicken broth
2tablespoons vegetable oil
1/2cup finely chopped onion
1teaspoon chicken bouillon granules
1cup whipping cream
4cups cooked Spanish or regular long grain rice, if desired
Fried tortilla strips (1/4 inch wide), if desired
Cilantro leaves, if desired
Directions
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1
In blender, place bean soup and chicken broth; cover and blend until smooth. (If necessary, blend in batches.)
2
In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring occasionally, until tender. Stir in blended soup mixture, bouillon granules and cream.
3
Cover and cook over medium-high heat about 10 minutes, stirring frequently, or until thoroughly heated. Serve with rice; top with tortilla strips. Garnish with cilantro leaves.
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To add a little extra spiciness, add a canned chipotle chile in adobo sauce before blending the soup mixture.
For chunkier soup, add a 15-ounce can of Progresso® black beans, drained, before you heat the soup.
To substitute for the Progresso® black bean soup, decrease the amount of whipping cream to 3/4 cup and use 2 cans (15 oz each) Progresso® black beans, undrained.
If a thinner soup is desired, substitute part of the whipping cream with chicken broth.
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