Black Bean-Tomato Soup with Cilantro-Lime Cream

By dashy_65

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 no-salt-added organic diced tomatoes, undrained
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup reduced-fat sour cream
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon grated lime rind
• 1 tablespoon fresh lime juice

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Cook bacon in a large saucepan over medium heat until crisp. Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion and celery to pan; cook 5 minutes or until celery is tender. Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute. Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bean mixture; process until smooth. Keep warm.

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

123 cal, 4.3g fat, 16.3g carb, 5.1g fiber, 488mg sodium