For a vegetarian option, substitute vegetable broth for the chicken broth and omit the sour cream or use a plant-based alternative. To deepen the flavor, sauté 1/2 cup of chopped onion and 2 cloves of minced garlic in a tablespoon of olive oil before adding the blended mixture to the saucepan. Adjust the amount of cayenne pepper to control the level of spiciness. This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.
Rebeca Krajcik
May 26, 2024This recipe is a lifesaver! It's so quick and easy, and the flavor is amazing. I love that it's so adaptable – I often add a can of corn for extra sweetness.
Deangelo Stamm
Apr 17, 2024I was skeptical about blending the beans, but it made the soup so creamy and delicious! I used vegetable broth and a dollop of coconut cream to make it vegan.
Guillermo Daniel
Jul 31, 2023The perfect weeknight meal! My family loves this soup, and I love how little time it takes to prepare. I usually double the recipe so we have leftovers for lunch.