- 3 (15 ounce) cans black beans, undrained
- 1 1/2 cups chicken broth
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 4 cloves garlic, minced
- 1 (24 ounce) jar ORTEGA® Thick & Chunky Salsa
- 2 tablespoons lime juice
- 1 tablespoon ground cumin
- 1/2 teaspoon crushed red pepper
- 1/2 cup plain yogurt
- PLACE beans with liquid and chicken broth in blender or food processor; cover. Blend until smooth (may be done in batches if necessary).
- HEAT vegetable oil in large saucepan over medium-high heat. Add onion and garlic; cook for 1 to 2 minutes or until onions are tender. Add bean mixture, salsa, lime juice, cumin and red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes. Serve topped with dollop of yogurt.