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

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.

Recipe by Oxmoor House March 2010

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
3 mins
cook:
15 mins
total:
18 mins
Yield:
4 servings (serving size: 1 cup soup and 1/4 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef'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.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

172 calories; fat 5.7g; saturated fat 0.9g; mono fat 3.4g; poly fat 0.8g; protein 7.4g; carbohydrates 29.7g; fiber 11g; iron 3.1mg; sodium 572mg; calcium 60mg.
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