So, I made the soup on Sunday (along with the pumpkin corn bread) and it turned out really good! The details: I used Newman's Own jarred chunky salsa (mild), Pacific organic/free range chicken broth, and I added in a 1/4 tsp cumin. I didn't puree the beans, but I eat black beans regularly so this wasn't a problem. (I was a little gassy later that evening, but it wasn't bad and I had the best BM Monday afternoon! Sorry, this may be TMI for the Recipe Exchange.  )
I did buy some Tofutti Sour Cream, but I've only had REAL sour cream once, many years ago, which I didn't like and I found out I didn't like the soy version either. The squeeze of lime was a much better topping, I think.
Thanks for posting this recipe, Shell. I'll be eating it often this winter. 
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Easy and Delicious!
