Prep: 15 minutes; Cook: 11 minutes. Chipotle chili powder is made from smoked jalapeño peppers.
2 teaspoons olive oil
1 (4-ounce) piece baked ham, diced
1 medium onion, diced
1 medium zucchini, diced
1 teaspoon minced garlic
1/4 to 1/2 teaspoon chipotle chili powder
1 (14-ounce) can fat-free, less-sodium chicken broth
2 (15-ounce) cans black beans, rinsed, drained, and divided
1/4 teaspoon kosher salt
1/2 cup water
2 tablespoons low-fat sour cream (optional)
2 teaspoons chopped fresh cilantro (optional)
How to Make It
Heat olive oil in a large saucepan over medium-high heat. Add diced ham, and cook 2 minutes or until lightly browned. Add onion and zucchini; cover and cook 4 minutes, stirring occasionally. Stir in minced garlic and chipotle chili powder; cook 30 seconds. Add chicken broth, 1/2 cup black beans, and salt.
Puree remaining beans with 1/2 cup water in a blender until smooth; stir into soup, and bring to a boil. Reduce heat, and simmer 2 minutes. Divide soup evenly among 4 bowls. Garnish with sour cream and cilantro, if desired.
This recipe deserves to be reviewed and rated. I make it frequently. It comes together really quickly and the flavors balance very well. I think the zucchini and the chipotle chili powder are the secret ingredients. I am always surprised at how good it is. I like that it only makes 4 servings, as I am usually cooking for one.
If you are in to wine pairings, a Spanish albarino pairs well.
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