Black Bean Soup with Avocado Salsa

By carvalhohm

Ingredients

• 1 can (15 oz) black beans, drained, rinsed
• 1 cup water
• 1 can (14.5 oz) fire roasted diced tomatoes, undrained
• 1/2 cup chipotle salsa
• 1 teaspoon ground cumin
• 1 cup diced peeled avocado
• 1/2 teaspoon grated lime peel
• 1 tablespoon fresh lime juice
• 2 tablespoons finely chopped fresh cilantro
• 1/8 teaspoon salt
• Reduced-fat sour cream, if desired

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from bettycrocker.com

Preparation

Step 1

In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.

Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt.

Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.