Tex-Mex Black Bean Soup

By Joelene

Ingredients

• 1 tablespoon(s) olive oil
• 1 medium onion, chopped
• 1 green bell pepper, cut into 1/4-inch pieces
• Kosher salt
• Pepper
• 1 tablespoon(s) chopped chipotle in adobo sauce
• 1 can(s) (15-ounce) black beans, rinsed
• 1 can(s) (15-ounce) refried black beans
• 2 cup(s) low-sodium vegetable broth
• 1 avocado, diced
• 1/2 cup(s) refrigerated fresh salsa
• 1/4 cup(s) lowfat sour cream
• Fresh cilantro, for serving

Preparation

Step 1

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and green pepper, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. Stir in the chipotle and adobo.
Stir in the beans, refried beans, and vegetable broth and bring to a boil. Reduce heat and simmer for 2 minutes.
Divide the soup among 4 bowls and top with the avocado, salsa, sour cream, and cilantro, if desired.