Quick Black Bean Soup - cooking recipe

Ingredients

2 (15 ounce) cans black beans
1 (15 ounce) can diced tomatoes with green chile peppers, drained
2 (15 ounce) cans chicken broth, divided
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 (15 ounce) can black beans
3 cups hot cooked rice
6 tablespoons sour cream, for topping

Preparation

Drain some of the liquid from 2 cans black beans.
Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.