QUICK CORN AND BLACK BEAN SOUP

I love the flavors of lime and salsa in this soup.  This is one of my personal favorites and budget-friendly, too!

1 medium onion, chopped

2 teaspoons canola or olive oil

2 15.5 ounce cans, drained and rinsed, or 3 1/2 cups black beans

1 1/2 cups frozen corn, thawed

1 14.5 ounce can chicken broth

1 cup salsa or picante sauce

2 tablespoons fresh lime juice

1/4 teaspoon black pepper

Saute onion in oil in a medium saucepan until tender.  Mash one cup of the beans in a small bowl.  Stir in remaining ingredients and simmer gently for a few minutes to blend flavors.  Makes 4 generous servings.