I don’t know about you, but after all the partying that’s been going on over the past three months, I’m spent – and kind of tired of cooking. When dinner (or lunch) rolls around, I want something easy, fast, hot, and preferably comforting, ’cause baby, it’s cold outside! Before your mind wanders to that oh so famous gutter – I’m talking about soup! I need soup! And, so do you.
3 Cans low sodium black beans, undrained
1/2 Cup bottled salsa – I like Garden Fresh Gourmet Wild, Mild Salsa
1 1/2 Tablespoons chili powder
2 Cups fat free, less-sodium chicken broth
A squeeze of lime juice
1/2 Cup of shredded reduced-fat sharp cheddar cheese
5 Tablespoons low-fat sour cream
5 Tablespoons minced green onions
2 1/2 Tablespoons chopped fresh cilantro
Pour contents of beans in to a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, broth and lime juice. Bring to a boil. Ladle soup into bowls; top with 1 1/2 tablespoons of cheese, 1 tablespoon of sour cream, 1 tablespoon of green onions and 1 1/2 tablespoons of cilantro.
I like to serve this with either chicken quesadillas or chopped southwestern salad. Either way, or even on it’s own, it’s filling, easy and.. umm.. hot.
*Adapted from Cooking Light Instant Black Bean Soup