Black Bean Soup

1 cup tomato salsa
2 (15 ½ oz) cans black beans drained and rinsed
2 cups chicken broth
1 tsp lime juice
2 Tbsp chopped fresh cilantro (optional)

1. Heat salsa in a large saucepan over medium heat stirring often. Stir in the beans and the broth. Bring the mixture to a boil, then lower the heat and simmer the soup, covered for 15 minutes.

2. Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it. Return pureed soup into a pot. Stir in the lime juice and chopped cilantro (it’s really good without the cilantro) and heat through. Serve.