- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup mild salsa
- 1/2 cup vegetable broth
- 1/4 teaspoon salt, or to taste
- 1/4 cup shredded Cheddar cheese
- 1 tablespoon sour cream, or to taste (optional)
- Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
- Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.