Chili-lime Black Bean Soup
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
Directions:
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