This was another easy dish to prepare. I combined a can of drained and rinsed black beans, a small can of "fire roasted" mild green chilies, a small package of condensed chicken stock, dried onion, crushed cumin seed, about 1/3 cup salsa, diced jalapeno, pepper, ground ancho chili pepper, a smale cube of dried cilantro (find it in the Mexican food section), grated garlic, and water.
It simmered on the stove to develop the flavors. Towards the end of cooking, I used an immersion blender to slightly puree the soup, leaving some recognizable bits.
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