It is finally beginning to look like Spring is here, and these beautiful sunny days are making me want to be outside.  Whether it’s spending time in the garden, or just busy, hectic days- This 7 Minute Black Bean Soup is the answer to my No-Time-To-Cook days!  If you have a can opener and 7 minutes, you’ve got dinner covered!

You’ll be pleasantly surprised how good this soup really is without any fuss at all.  The Rotel tomatoes give it a little bit of heat.  If your kids don’t like it spicy, no worries – just at regular diced tomatoes.   And if you want a little more heat, you can get the hot Rotel tomatoes or try adding hot sauce to taste!

To add a little more volume, I love to serve it on top of some left-over rice (or ready-to-eat from a package or in the freezer section).

This recipe is a life saver.  Everyone loves the crunch of tortilla chips and hot, gooey cheese in the soup.  A simple, but fabulous dinner in a hurry!

7 Minute Black Bean Soup

Ingredients

3 (15 oz) cans black beans (undrained)
1 (10 oz) can Rotel tomatoes
2 (14.5 oz) cans chicken broth
2 cloves garlic, minced (or 1/4 teaspoon garlic powder)
2 teaspoons lime juice
1/2 teaspoon chili powder
1 teaspoon salt
black pepper to taste
tortilla chips
grated cheese

For Serving (optional)
cooked rice
sour cream
avocado
cilantro
onion

Directions

Combine the beans, tomatoes, chicken brother, garlic, lime juice, chili powder, and salt in a large pot until hot.  Serve it over rice (optional) and top with crushed tortilla chips and cheese.   Add your favorite additional toppings such as sour cream, avocado, cilantro, or onion.

Serves 6-8