Barts Black Bean Soup

by Carla Tuhacek

• 1 can (15 ounces) black beans, rinsed and drained
• 1-1/2 cups chicken broth
• 3/4 cup chunky salsa
• 1/2 cup canned whole kernel corn, drained
• Dash hot pepper sauce
• 2 teaspoons lime juice
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped green onions

Combine the first 5 ingredients and cook until heated through. Pour into 4 serving bowls; drizzle each with lime juice. Sprinkle with cheese and green onions.