One of my favorite cold weather dinner consists of my husband running by Taco Bell on the way home and getting one of those 10 packs of tacos & this soup. This is my original recipe & I'm super proud of it! Variation: Add a few chicken breasts to make this more of a stew.
1In your slow cooker, pour in both cans of black beans (do not drain first), Ro-Tel tomatoes (do not drain), chicken broth and cumin.
2Stir in the contents of the refried black beans. *If you cannot find refried black beans in your area, simply substitute this with a can of regular black beans which you have mashed. It gives the soup a creamier texture.
3Slow cook the soup on low for 8 hours.
4About 30 minutes before you serve the soup, add the 1/4c sherry & lime juice. You may also wish to salt & pepper to taste at this point.
5Serve: I love this soup is a dollup of sour cream, some fresh cilantro & some tortilla chips.