Black Bean-Tomato Soup with Cilantro-Lime Cream

By ShannonB

Really yummy soup. The bacon makes it quite salty so no extra salt is needed.

Ingredients

• 2 center-cut bacon slices, chopped
• 1/2 cup chopped onion (about 1 small)
• 1/4 cup chopped celery
• 1 teaspoon ground cumin, divided
• 1/2 teaspoon chipotle chile powder
• 1 garlic clove, minced
• 1/4 teaspoon freshly ground black pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can chopped tomatoes
• 1 (14-ounce) can fat-free, less-sodium chicken broth (or water and 1 OXO cube)
• 1/4 cup reduced-fat sour cream
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon grated lime rind
• 1 tablespoon fresh lime juice

Preparation

Step 1

1. Cook bacon, onion, and celery in a large saucepan over medium heat until bacon is crisp and celery is tender. Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute. Stir in pepper, beans, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place bean mixture in a blender and blend until smooth. Pour into a large bowl.

2. Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.