Chipotle-Black Bean Soup  
  

For 4 servings

Soup: 
• 1 cup dried black beans (about 6 ounces) 
• 1/2 cup boiling water 
• 1 dried chipotle chile 
• 1 teaspoon olive oil 
• 1/4 cup chopped onion 
• 1 garlic clove, minced 
• 2 cups water 
• 1/4 teaspoon dried oregano 
• 1/8 teaspoon ground cumin 
• 1 (16-ounce) can fat-free, less-sodium chicken broth 
• 1/4 teaspoon ground red pepper 
• 1 (14.5-ounce) can diced tomatoes and green chiles, undrained 

Toppings: 
• 2 (6-inch) corn tortillas, cut into 1/4-inch strips 
• Cooking spray 
• 1/2 cup plain fat-free yogurt 
• 1/4 cup (1 ounce) finely shredded reduced-fat sharp cheddar cheese 
     

"The chipotle chile gives this soup a smoky flavor that makes it different from other black bean soups. I usually make a big pot so we have leftovers. The flavors get even better after it sits for a day or two." --Nancy Niemeyer, Cincinnati, Ohio 

1. To prepare soup, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. 

2. Combine boiling water and chipotle chile in a bowl; let stand 15 minutes or until soft. Drain, seed, and chop. 

3. Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 2 minutes or until tender. Add garlic; saute 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth; bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft. Place 1 cup of soup in a blender; process until smooth. Return to pan. Stir in pepper and tomatoes; cook until thoroughly heated. 

4. Preheat oven to 350 degrees. 

5. To prepare toppings, place tortilla strips in a single layer on a baking sheet. Lightly coat tortilla strips with cooking spray. Bake at 350 degrees for 12 minutes or until toasted. 

6. Ladle soup into each of 4 bowls; top with tortilla strips, yogurt, and cheese. Yield: 4 servings (serving size: 1-1/4 cups soup, 2 tablespoons yogurt, 1 tablespoon cheese, and 1/4 cup tortilla strips). 


CALORIES 276 (12% from fat); FAT 3.7g (sat 1.2g, mono 1.4g, poly 0.7g); PROTEIN 15.8g; CARB 42.7g; FIBER 7.9g; CHOL 5mg; IRON 3.4mg; SODIUM 769mg; CALC 222mg