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Black bean soup carries a punch (lite version)

Reduced-fat

6 servings

• 2 large onions, chopped
• 51/2 cups fat-free chicken broth
• 6 cloves garlic, minced
• 1-1/2 tablespoons ground cumin
• 1 jalapeño chile, minced
• 1/2 teaspoon salt
• 1 teaspoon chipotle chile, canned in adobo sauce, finely minced
• 3 cans (14 ounces each) black beans

OPTIONAL TOPPING

• Fat-free sour cream
• Salsa
• Chopped cilantro
• Chopped scallions
• Reduced-fat cheese
• Baked tortilla strips
• Whole cooked black beans

In a large saucepan over medium-high heat, combine the onions and enough chicken broth to keep the onions from burning. Cook, stirring and adding chicken broth as it evaporates. Cook about 10 minutes, or until onions are very soft.

Add the garlic, cumin, jalapeño, salt and chipotle chile, and cook, stirring frequently, for about 3 minutes. Add the beans and the rest of the chicken broth and bring to a boil. Reduce to a simmer and stir occasionally for 30 minutes.

Allow to cool to room temperature and then puree in a blender in three or four batches. Pour into another pan as you puree each batch. Heat before serving in bowls with toppings, if desired.

Per serving: 205 calories, 2 g fat, negligible cholesterol, 885 mg sodium, 32 g carbohydrates, 21 g protein, 12 g fiber.

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