two 15 oz. cans black beans, including liquid
2 cups salsa verde
one 4 oz. can chopped green chiles (optional, if salsa is too mild)
2 tsp. cocoa powder
1 tsp. cumin
1 tsp. garlic powder
salt, pepper, and cilantro, to taste

  • bring beans, salsa, chiles, cocoa, cumin, and garlic powder to a boil
  • reduce heat and simmer until beans soften, at least 10 minutes
  • puree part of the soup with an immersion blender until thickened (keep in mind bean liquid will thicken as it cooks)
  • season to taste with salt, pepper, and cilantro (may not need any salt because beans and salsa)

source: https://cooking.nytimes.com/recipes/1026228-spicy-black-bean-soup