Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Allison Fishman
Recipe by Cooking Light April 2003

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

213 calories; calories from fat 24%; fat 5.7g; saturated fat 2.9g; mono fat 1.5g; poly fat 0.9g; protein 13.8g; carbohydrates 36g; fiber 12.6g; cholesterol 13mg; iron 4mg; sodium 957mg; calcium 215mg.
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