Creamy ancho-lime black bean soup
1
Points®
Total time: 40 min • Prep: 8 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Ingredients
Olive oil
1 Tbsp
Uncooked onion
1 large, chopped
Jalapeño pepper
1 medium, seeded and minced
Garlic
2 clove(s), minced
Dried oregano
1½ tsp
Ground cumin
½ tsp
Ancho chili powder
1 tsp
Cayenne pepper
⅛ tsp
Canned black beans
62 oz, 4 (15 1/2-ounce) cans, rinsed and drained
Vegetable broth
2 cup(s)
Fresh lime juice
2 Tbsp
Plain low fat Greek yogurt
3 Tbsp
Cilantro
⅓ cup(s), fresh, coarsely chopped
Scallions
2 medium, thinly sliced
Instructions
1
Heat oil in large saucepan over medium-high heat. Add onion and jalapeño and cook, stirring often, until vegetables are softened, about 5 minutes. Add garlic, oregano, cumin, ancho powder, and cayenne and cook, stirring constantly, until fragrant, about 30 seconds.
2
Add beans and broth and bring to boil. Reduce heat and simmer, uncovered, 10 minutes. Remove from heat and stir in lime juice. Let stand to cool 5 minutes.
3
Pour soup, in batches, into blender and puree. Return soup to saucepan and cook over low heat, stirring often, until hot, about 2 minutes. Serve topped with yogurt, cilantro, and scallions.
4
Per serving (1 cup soup and 1½ teaspoons yogurt)
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