2 2-19oz cans Black Bean’s (drain and rinse)
1 19oz can Chickpea’s (drain and rinse)
2 1/2 cups salsa (heat level of choice)
2 1/2 cups low sodium chicken stock
1 tbsp cumin
1 tbsp paprika
sea salt (to taste)
3 garlic cloves (peeled and finely chopped)
1 medium onion (finely chopped)
2 tbsps coconut oil
- Fry the chopped onion and garlic in coconut oil till golden. Move to large soup pot.
- Once beans are drained and rinsed put about half in the blender with about half the chicken stock. Blend well then transfer to the soup pot.
- Place the rest of the beans in the blender with 1 1/2 cups of salsa and mix till smooth. Add the remaining chicken stock to make smoother then once mixed well place again in pot.
- Mix the soup together with the onion/garlic mix and add the remainder of salsa.
- Add spices and tweet amount to taste.
- Warm soup up and add more stock, or salsa if you want it runnier.
- Serve with taco chips or fresh warm bread on the side.
- Top with cheese of choice and sliced avocados or sour cream and green onions.
TTFN
