Slow-Cooker Spicy Black Bean Soup

Slow cook Progresso® chicken broth with black beans for a spicy soup that’s perfect for dinner. MORE+ LESS-

By Pillsbury Kitchens

February 25, 2014

cans (15 oz each) seasoned black beans, undrained

cups Progresso™ chicken broth (from two 32-oz cartons)

cups chopped onions (2 large)

cup chopped red bell pepper (1 medium)

cloves garlic, finely chopped

jalapeño chiles, seeded, chopped

chipotle chiles in adobo sauce (from 7-oz can), chopped

teaspoon salt

teaspoon ground cumin

1/2

cup sour cream

1/2

cup chopped fresh cilantro

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1

Spray 5-quart slow cooker with cooking spray. In slow cooker, stir together beans, broth, onions, bell pepper, garlic, chiles, salt and cumin.
2

Cover; cook on Low heat setting 6 hours.
3

With slotted spoon, remove 2 cups bean mixture to medium bowl; mash with potato masher to desired consistency. Return mixture to slow cooker; stir to combine. Garnish individual servings with sour cream and cilantro.