Quick Black Bean Soup

Ingredients

• 2 (15 ounce) cans black beans
• 1 (15 ounce) can diced tomatoes with green chile peppers, drained
• 2 (15 ounce) cans chicken broth, divided
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 (15 ounce) can black beans
• 3 cups hot cooked rice
• 6 tablespoons sour cream, for topping

Directions

Drain some of the liquid from 2 cans black beans.

Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.

Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.