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.
See More: 20-Minute Soup Recipes
Smoky Black Bean Soup
Prep: 3 minutes, Cook: 15 minutes
1 (15-ounce) can black beans, rinsed and drained
1 cup water
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
1/2 cup chipotle salsa
1 teaspoon ground cumin
Avocado-Lime Salsa (see recipe below)
Reduced-fat sour cream (optional)
1. 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. Yield: 4 servings (serving size: 1 cup soup and 1/4 cup salsa).
CALORIES 172; FAT 5.7g (sat 0.9g, mono 3.4g, poly 0.8g); PROTEIN 7.4g; CARB 29.7g; FIBER 11g; CHOL 0mg; IRON 3.1mg; SODIUM 572mg; CALC 60mg
See More: Superfast Comfort Food Recipes
Prep: 5 minutes
1 cup diced peeled avocado
2 tablespoons finely chopped fresh cilantro
1/8 teaspoon salt
1. Place avocado in a small bowl. Grate rind from lime and squeeze juice to measure 1/2 teaspoon and 1 tablespoon, respectively; add to avocado. Add cilantro and salt. Toss gently. Yield: 1 cup (serving size: 1/4 cup).
CALORIES 55; FAT 5.2g (sat 0.8g, mono 3.2g, poly 0.7g); PROTEIN 0.7g; CARB 2.9g; FIBER 1.7g; CHOL 0mg; IRON 0.4mg; SODIUM 76mg; CALC 5mg