Quick Black Bean and Green Chile Soup

Put everything into a medium-sized pot, reserving 1/2 cup of the chicken stock. Bring to a gentle simmer and cook for about 10 minutes. Use an immersion blender to blend the soup to your liking. (Or a blender.) Taste and add salt as desired. Add the reserved chicken stock to thin it out if it needs it.

Ladle into bowls and garnish with lime wedges, chopped fresh cilantro, and crumbled cotija or feta cheese.

Note: I make my own beans and chicken stock, and I do not add salt. I added about 3/4 teaspoon of salt to this, but if you’re using commercial chicken stock and beans, you won’t need that much. (Or any.)