1/2 teaspoon chopped chipotle chile in adobo sauce
1 (15-ounce) can unsalted black beans, rinsed and drained
1 cup fresh corn kernels
3/4 teaspoon kosher salt
8 tablespoons plain 2% Greek yogurt
4 tablespoons cilantro
4 lime wedges
How to Make It
Sauté onion and garlic in 1 tablespoon olive oil in a saucepan over medium heat 3 minutes. Place onion mixture, broiled bell peppers, chicken stock, 1 tablespoon olive oil, and chipotle chile in a blender; blend until smooth. Return to pan. Stir in beans; simmer 10 minutes over medium heat. Stir in corn kernels and salt. Place 1 cup soup in each of 4 bowls; top with 2 tablespoons plain 2% Greek yogurt, 1 tablespoon cilantro, and 1 lime wedge.
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