Smooth Southwestern Black Bean Soup

1 cup (1/2 pound) dried black beans, cooked or 2 cans black beans
2 tsp lime juice (or more if you want it limier)
1 clove garlic, crushed
1 1/2 tsp cumin
16 oz salsa
1-2 tsp red pepper flakes (or to your desired heat level)
1/2 cup sour cream
chicken broth until the consistency you like
1 pound cooked, shredded chicken
shredded cheddar cheese, sour cream, avocado slices, cilantro (all optional)

Combine cooked beans, lime juice, garlic, cumin, salsa, red pepper flakes and sour cream and blend with an immersion blender or put in a blender in batches (please be careful since this is HOT if you just cooked your own beans). Put in sauce pan and add chicken broth until it’s the right consistency for you. We like ours thicker, so I didn’t add hardly any broth. Stir in chicken (or serve grilled chicken on the side). Add garnishes to individual bowls and serve.