Salsa Bean Soup

To streamline your preparation, chop the cilantro and grate the cheese while the soup cooks. You can vary the heat with your choice of salsa. Serve with baked tortilla chips.

Yield:

4 servings (serving size: 1 1/4 cups soup and 2 tablespoons cheese)

Recipe from

Nutritional Information

Calories 213
Caloriesfromfat 24 %
Fat 5.7 g
Satfat 2.9 g
Monofat 1.5 g
Polyfat 0.9 g
Protein 13.8 g
Carbohydrate 36 g
Fiber 12.6 g
Cholesterol 13 mg
Iron 4 mg
Sodium 957 mg
Calcium 215 mg

Ingredients

1 teaspoon vegetable oil
1 tablespoon bottled minced garlic
2 cups water
1/2 teaspoon chipotle chile powder
3 (15-ounce) cans black beans, rinsed and drained
1 (8-ounce) bottle salsa
1 tablespoon fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup (2 ounces) shredded Monterey Jack cheese

Preparation

Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Stir in water, chipotle powder, beans, and salsa. Bring to a boil; reduce heat, and simmer 1 minute.

Place 3 cups of black bean mixture in a blender; process until smooth. Return pureed mixture to pan. Stir in lime juice; simmer 10 minutes. Remove from heat; stir in cilantro. Sprinkle each serving with cheese.

Note:

Allison Fishman,

April 2003