Ingredients

Instructions

  1. Mix together beans, salsa, consomme, water and cumin in large stock pot.
  2. Puree 1/3 of bean mixture in blender, add bean puree back into pot.
  3. Add diced green chilies to pot.
  4. Cook over medium high heat till boiling; turn heat down and simmer, covered, for ten minutes.
  5. Serve with a dollop of sour cream, if desired.