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Black Bean-Tomato Soup with Cilantro-Lime Cream

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 cup soup and 1 1/2 tablespoons cream)
"This soup is easy to prepare and has plenty of flavor from the aromatics, bacon, and sour cream garnish." —Gloria Bradley, Naperville, IL

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

Nutrition Information

  • calories 123
  • caloriesfromfat 31 %
  • fat 4.3 g
  • satfat 2 g
  • monofat 1.6 g
  • polyfat 0.4 g
  • protein 6.4 g
  • carbohydrate 16.3 g
  • fiber 5.1 g
  • cholesterol 10 mg
  • iron 2.1 mg
  • sodium 488 mg
  • calcium 58 mg

How to Make It

  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.