Heat oil in a large saucepan over medium heat. Add onion, cover and cook, stirring occasionally, until browned. Add cumin and cook about 30 seconds. Add beans, water, zest, juice, salt and pepper. Increase heat to med high and bring to a boil. Stir often. Transfer to a blender with cilantro, lime juice, and 3 Tbsp. of sour cream. Puree until smooth.
Combine the remaining 1 Tbsp. of sour cream and ground chipotley in a small bowl. Serve soup with cream and scalions.
Calories: 333 Fat: 11, Cholesterol: 12 Carbs: 47 Prot: 12 Fib: 10 Sod:454
Go to full version of