Chipotle Black Bean Soup

By dashy_65

Ingredients

• Toppings:
• 1 cup dried black beans (about 6 ounces)
• 1/2 cup boiling water
• 1 dried chipotle chile
• 1 teaspoon olive oil
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 2 cups water
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground cumin
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1/4 teaspoon ground red pepper
• 1 (14.5-ounce) can diced tomatoes and green chiles, undrained
• 2 (6-inch) corn tortillas, cut into 1/4-inch strips
• Cooking spray
• 1/2 cup plain fat-free yogurt
• 1/4 cup (1 ounce) finely shredded reduced-fat cheddar cheese

Details

Servings 4

Preparation

Step 1

To prepare soup, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.
Combine boiling water and chipotle chile in a bowl; let stand 15 minutes or until soft. Drain, seed, and chop.
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 2 minutes or until tender. Add garlic; sauté 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin and broth; bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft. Place 1 cup in blender, prcoess until smooth. Return to pan. Stir in pepper and tomatoes; cook until thoroughly heated.

Heat oven to 350*. Place tortilla strips in a single layer on baking sheet. Lightly coat with pam. Bake 12 minutes or until toasted.

Ladle soup into 4 bowls; top with tortilla strips, yogurt and cheese.

276 cal, 3.7g fat, 42.7g carb, 7.9g fiber, 769mg sodium