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Chili-lime Black Bean Soup


*Servings: 6 | Prep/cook time: 40 minutes

Ingredients: 1 tbsp. extra-virgin olive oil

1 large onion, chopped

1 medium, jalapeño, minced and seeded

1 tbsp. garlic, minced

1 tsp. salt

1½ tsp dried oregano

½ tsp ground cumin

1 tsp. chili powder

⅛ tsp. cayenne pepper

60 oz. can of black beans, rinsed and drained

2 cups reduced-sodium chicken broth

2 tbsp. fresh lime juice

3 tbsp. plain low-fat greek yogurt

¼ cup cilantro, chopped

¼ cup green onions, chopped


1.Heat oil in a large nonstick soup pot over medium heat. Add onion, jalapeno, garlic and salt; cook, stirring occasionally, until onions are softened, about 5 to 10 minutes. Add oregano, cumin, chili powder and cayenne; stir and cook 1 minute. Add beans and broth to pot; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for flavors to blend, about 10 minutes; stir in lime juice.

2.Remove from heat and puree soup in pot using an immersion blender (or puree in a regular blender in batches). When serving, stir ½ tablespoon yogurt into each bowl and garnish with cilantro and scallions. Yields about 1 cup per serving.

*This recipe comes from WW. 1-5 PersonalPoints™ per serving