Chorizo and Potato Stew

1 jar (16 ounces) mild tomato salsa

1 can (14.5 ounces) chicken broth

1 can (14.5 ounces) diced tomatoes in juice

2 cups diced potatoes

¾ pound pork chorizo, cooked, drained and crumbled

2 cups frozen cut green beans, thawed

1 can (15 ounces) black beans, rinsed and drained

Heat salsa, broth and tomatoes with juice in medium saucepan until gently boiling. Add potatoes. Cover; cook for 15 minutes uncovered. Add chorizo, green beans and black beans. Cook for 10 minutes or until potatoes are tender. Garnish as desired with sliced green onions, shredded cheddar cheese and sour cream.

Serves six to eight.

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