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Black Bean Soup with Low-Sodium Chicken
- 1 teaspoon olive oil
- 1 1-pint container fresh salsa drained
- 1 16-ounce can refried black beans
- 1 15-ounce can black beans drained
- 1 14.5-ounce can low-sodium chicken or vegetable broth
- 1/2 cup sour cream (optional)
- 1/4 cup fresh cilantro roughly chopped (optional)
Directions:View on PBS Food
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