Sidenote: black beans may very well be one of my absolute favorite foods ever, right next to gyoza. Fried.
It's not perfect yet, and will probably take a few more attempts and changes to make it spectacular, but for a first try it was actually very good and I wanted to share:
This recipe makes enough for two people for lunch, so adjust according to your appetite!
1 can of black beans
1/2 can low-sodium chicken broth
1/4 cup Ro-Tel diced tomatoes with green chilies
3/4 Tbsp Mexican-Style Chili Powder
cayenne pepper to taste
Empty can of black beans into saucepan. Using a potato masher, mash the black beans until about half are smashed. Add chicken broth, tomatoes/chilies, and chili powder. Bring to a boil, then add cayenne pepper and let simmer for a few minutes.
Serve in warmed bowls, top with your choice of sour cream, shredded cheese, chopped green onions, and cilantro.
Updated: This soup is actually even better after it's had a few hours to sit. It thickens up quite nicely.