Ingredients
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1 tablespoon neutral oil, such as canola or avocado
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1 small onion, chopped
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1 tablespoon chili powder
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1 teaspoon ground cumin
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2 15-ounce cans black beans, rinsed
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3 cups water
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½ cup prepared salsa
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¼ teaspoon salt
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1 tablespoon lime juice
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4 tablespoons reduced-fat sour cream (optional)
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2 tablespoons chopped fresh cilantro (optional)
Directions
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Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
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Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.
