Black Bean Soup

I'm a big black bean fan, but I've never actually tasted or made black bean soup before now. This is a simple recipe and I think it turned out pretty well. Serve with some cornbread and your set!

Ingredients:
2 - 15 oz cans black beans (only rinse one can)
1 medium onion, chopped
1 tbsp olive oil
1/2 tbsp paprika
1/2 tbsp chili powder
1/2 tsp ground cumin
1 cup low sodium chicken broth
1/2 cup salsa
1/2 tsp salt
1/2 tbsp lime juice
Cilantro (optional)
Scallions (optional)
Reduced-Fat sour cream (optional)

Directions:
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add paprika, chili powder and cumin, stirring for an additional minute.

While onions are cooking, pour the rinsed can of beans into a food processor with the salsa and a small handful of cilantro (optional). Pulse for 30 seconds or until well blended (not perfectly smooth).

Pour chicken broth, un-rinsed beans, blended mix, salt and lime juice into the pan. Bring to a boil, then let simmer for 10 minutes, stirring occasionally. To serve, top with a dollop of sour cream and scallions.