Smoky Black Bean Soup with Avocado-Lime Salsa
From the cook book Cooking Light Fresh Food Fast Weekend Meals, this soup is incredibly filling! ~Kathy
1 15 oz. can black beans, drained and rinsed
1 cup water
1 14.5 oz. can fire-roasted diced tomatoes, undrained (I used RO*TEL diced tomates and green chilies)
1/2 cup chipotle salsa (I used Herdez Salsa Chipotle)
1 tsp. ground cumin
Avocado-Lime Salsa (below)
Reduced-fat sour cream (optional)
Place beans in a medium saucepan. Mash beans slightly with a potato masher (I used the back of a spoon) 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 4 bowls; top evenly with Avocado-Lime Salsa, and, if desired, sour cream.
Avocado-Lime Salsa
1 cup diced peeled avocado
1 lime
2 Tbsp. finely chopped fresh cilantro
1/8 tsp. salt
Place avocado in small bowl. Grate rind from lime and squeeze juice to measure 1/2 tsp. and 1 Tbsp., respectively; add to avocado. Add cilantro and salt.Toss gently.
I don’t use the rind. I just squeeze the juice from a small lime over the diced avocado. ~Kathy
Weight Watchers Points Plus Points = 5 points per serving
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