Creamy ancho-lime black bean soup
1 large, chopped
1 medium, seeded and minced
2 medium clove(s), minced
Ancho chile powder
Canned black beans
62 oz, 4 (15 1/2-ounce) cans, rinsed and drained
Fresh lime juice
Plain lowfat Greek yogurt
⅓ cup(s), fresh, coarsely chopped
2 medium, thinly sliced
- 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.
- 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.
- 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.
- Per serving (1 cup soup and 1½ teaspoons yogurt)