Black Bean Soup

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Fast, easy and tastes great. Recipe from Jean Thomas

1 medium onion, chopped
29 oz. fat-free chicken broth
15 1/2 oz. canned black beans
11 oz. canned corn (with peppers if available)
7 1/4 oz. canned tomatoes with green chilies
8 oz. salsa (I used medium)
1/2 cup of uncooked rice, brown or white

In stockpot over moderate heat, cook onion in broth about 15 minutes, until onion is translucent. Drain and rinse black beans and drain corn. Add remaining ingredients to pot. Simmer about 45 minutes, until rice is cooked. Serve warm. Add shredded cheese and/or sour cream before serving.

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