Spicy Black Bean Soup

By á-170456

Ingredients

• 1 serving cooking spray (5 one-second sprays per serving)
• 1 medium onions finely chopped
• 4 medium garlic cloves minced
• 45 ounces canned black beans undrained (three 15-oz cans)
• 1/2 teaspoon red pepper flakes or to taste
• 1 teaspoon ground cumin
• 14 1/2 ounces fat-free chicken broth (or vegetable broth)
• 10 ounces canned tomatoes with green chilies (such as Rotel Tomatoes)
• 11 ounces canned yellow corn drained

Details

Servings 8

Preparation

Step 1

Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.

Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.

Place second can of beans and broth in blender and puree until smooth; add to stockpot.

Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes.

This recipe yields 8 servings; about 1 1/2 cups of soup per serving.

Points® Value: 3