Hearty Black Bean Soup Recipe with Smoky Chipotle and Lime

• 4 cans black beans, drained & rinsed (use 3 for the puree and reserve 1 for a chunky addition)
• 1 can low-sodium chicken broth
• 2 cans Rotel (mild) — use 1 can for the puree and 1 for the chunky portion
• 1 ½ cups frozen corn
• 1 tbsp lime juice
• 1 tbsp Hidden Valley Ranch mix
• Sour cream, cheese, avocado, olives, and tortilla chips for serving (optional)

• In a blender, combine 3 cans of the drained black beans with the can of chicken broth and 1 can of Rotel. Blend until smooth. If your blender is small, blend in batches.
• Pour the bean puree into a large stockpot. Add the remaining can of black beans and the remaining can of Rotel, then stir in the frozen corn, lime juice, and ranch mix.
• Warm the soup over medium heat, stirring occasionally to prevent sticking. Heat until everything is hot throughout, about 5–10 minutes.
• Ladle into bowls and top with sour cream, shredded cheese, sliced avocado, olives, and tortilla chips as desired. Serve immediately.

For a vegetarian version, substitute vegetable broth for the chicken broth. Adjust the spiciness by choosing mild or hot Rotel, and add additional lime or salt to taste. Leftovers keep well in the fridge for 3–4 days and can be reheated gently on the stove.