1
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Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes.
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2
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Add chili powder and cumin and cook, stirring, 1 minute more.
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3
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Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
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4
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Transfer half the soup to a blender and puree. Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.
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