4 (32 ounces) boxed roasted red pepper and tomato soup
2 (15.5 ounce) cans black beans, rinsed and drained
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
1/2 cup firm-ripe diced peeled avocado Cilantro sprigs (optional)
How to Make It
Heat the oil in a large saucepan over medium-high heat; add the onion and jalapeño; cook, stirring until softened (about 3 minutes). Stir in the garlic, chili powder, and cumin; cook 1 minute. Stir in soup and black beans; simmer 5 minutes. Stir in the chopped cilantro. Ladle soup into bowls; top with 1 tablespoon of sour cream, avocado, and cilantro sprigs, if desired.