2 cups of black beans, drained and rinsed
2 cups chicken broth
1 cup of mild salsa
1 can of diced green chilies, small
1/2 can corn
1/2 tsp. lime juice
1/2 can corn
1/2 tsp. lime juice
Sprinkle of shredded cheese (can be frozen for up to six months)
Heat the salsa in a saucepan over medium heat, stirring often for about five minutes. Add the beans, broth, chilies, corn, and lime juice, and heat to a boil. Reduce heat and simmer for 15 minutes. Serve and top with cheese. Great with cornbread or corn tortilla chips.
Heat the salsa in a saucepan over medium heat, stirring often for about five minutes. Add the beans, broth, chilies, corn, and lime juice, and heat to a boil. Reduce heat and simmer for 15 minutes. Serve and top with cheese. Great with cornbread or corn tortilla chips.
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