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Smoky Black Bean Soup with Avocado-Lime Salsa

Oxmoor House
Prep time 3 mins
Cook time 15 mins
Yield 4 servings (serving size: 1 cup soup and 1/4 cup salsa)
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.

Ingredients

  • 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
  • Avocado-Lime Salsa
  • Reduced-fat sour cream (optional)

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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