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We love our Rio Grande Black Bean & Corn Salsa, so we’re always thinking up new and different ways to enjoy its marvelous in a wide range of concoctions. A steamy mug of this simple and easy soup makes a great lunch for a busy buckaroo.


Serves 3-4.

1 jar Fredericksburg Farms Rio Grande Black Bean & Corn Salsa
3 cups chicken stock, blended with 2 heaping tablespoons of cornstarch
1½ cups (6 ounces) shredded cheddar cheese
Minced cilantro


Combine the Rio Grande Black Bean & Corn Salsa and chicken stock/cornstarch mixture in a heavy-bottomed 3-quart saucepan over medium heat. Cook, stirring often, until mixture comes to a full boil. When the soup has thickened, lower heat and stir in the cheese. Cook just until cheese has melted. Do not allow the soup to boil after the cheese has been added. Remove from heat and serve hot; garnish each bowl with a little minced cilantro.