Ingredients
2 cans Bush’s seasoned black beans (with liquid)
2 cups pico de gallo
1 cup Skyr or Greek plain yogurt
2 packets Bare Bones chicken bone broth powder
1 cup water
1 tablespoon cumin
1 tablespoon chili powder
1/2 teaspoon black pepper
Instructions
1. Add black beans (with liquid), pico de gallo, bone broth powder, water, cumin, chili powder, and black pepper to a 6-quart pot over medium-high heat.
2. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in the plain yogurt and blend with an immersion blender until smooth and creamy.
4. Serve immediately with your choice of toppings: avocado, cilantro, hot sauce, or goat cheese.
Notes
Use vegetable broth and non-dairy yogurt to make it vegan. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American