Easy Black Bean Soup
Serve with lowfat cornbread.

Serves: 4

• 1 tablespoons olive oil
• 1 1/2 cups chopped red onion
• 1 - 4 ounce can diced mild green chilies
• 2 garlic cloves, minced
• 1 tablespoon chopped jalapeño chili with seeds
• 1 tablespoon ground cumin
• 2 - 15 ounce cans black beans, undrained
• 2 cups canned fat-free chicken broth
• 8 tablespoons chopped fresh cilantro

• 4 tablespoons fat-free or low-fat sour cream for garnish
• 12 Broken, baked tortilla chips for garnish (optional)

Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeño, and cumin. Sauté until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes.

Puree 1 - 2 cups soup in batches in blender. Return puree to same pot. Mix in 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and tortilla chips. Sprinkle with remaining 2 tablespoons cilantro.

Per Serving: 259 Calories; 5g Fat (18.2% calories from fat); 18g Protein; trace Saturaed Fat; 37g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 947mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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