Creamy ancho-lime black bean soup

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)