Chili-lime black bean soup
1
Points® value
Total Time
39 min
Prep
15 min
Cook
24 min
Serves
6
Difficulty
Easy
This super-flavourful and filling bean soup comes together fast with pantry staples. It's very thick so if you prefer your soup thinner, add additional broth or water. We recommend using an immersion blender for ease, but you could also blend the soup in batches using a blender. To use a blender, carefully fill the blender halfway full. Secure the lid onto the blender, remove the lid’s center piece, and cover the opening with a towel. This will allow steam to escape which will prevent the soup from overflowing during blending and will avert a messy accident. Transfer the blended soup into a large serving bowl and repeat with remaining soup reserved in the pot.
Ingredients
Extra virgin olive oil
1 tbsp(s)
Onion
1 large, chopped
Jalapeño pepper
1 medium, seeded, minced
Minced garlic
1 tbsp(s)
Kosher salt
1 tsp(s)
Dried oregano
1½ tsp(s)
Ground cumin
½ tsp(s)
Ancho chili powder
1 tsp(s)
Cayenne pepper
⅛ tsp(s)
Canned black beans
60 oz, rinsed and drained
Reduced-sodium chicken broth
2 cup(s)
Fresh lime juice
2 tbsp(s), (juice of 1 lime)
Plain lowfat Greek yogurt
3 tbsp(s)
Cilantro
¼ cup(s), chopped
Scallions
¼ cup(s), chopped