Smoky Black Bean Soup with Avocado-Lime Salsa

Oxmoor House
Smoky Black Bean Soup with Avocado-Lime SalsaRecipe
Oxmoor House
The rich avocado topping is the secret ingredient in this recipe. It soothes the slow burn from the smoky chipotle heat and adds a burst of fresh flavor.
4 servings (serving size: 1 cup soup and 1/4 cup salsa)


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1 (15-ounce) can black beans, rinsed and drained
1 cup water
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
1/2 cup chipotle salsa
1 teaspoon ground cumin
Reduced-fat sour cream (optional)


Prep: 3 Minutes
Cook: 15 Minutes

1. Place beans in a medium saucepan. Mash beans slightly with a potato masher. Stir in water and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat, and simmer 8 minutes. Uncover, and cook 2 minutes or until soup is slightly thickened. Ladle soup evenly into each of 4 bowls; top evenly with Avocado-Lime Salsa, and, if desired, sour cream.

Created date

January 2011

Nutritional Information

Calories 172
Caloriesfromfat 0.0 %
Fat 5.7 g
Satfat 0.9 g
Monofat 3.4 g
Polyfat 0.8 g
Protein 7.4 g
Carbohydrate 29.7 g
Fiber 11 g
Cholesterol 0.0 mg
Iron 3.1 mg
Sodium 572 mg
Calcium 60 mg