Black Bean Soup

A fiesta of flavors serve with tortilla chips or corn bread for a filling meal.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2 (16 ounce) cans black beans, undrained, divided
• 1  cup reduced-sodium chicken broth
•  nonstick cooking spray
• 1  small onion, chopped
• 1  teaspoon  bottled minced garlic
• 1 (16 ounce) jar chunky salsa
• 4  teaspoons lime juice
• 2  teaspoons ground cumin
• 1⁄4 teaspoon crushed red pepper flakes (optional)
• 1⁄3 cup plain yogurt (optional)
•  fresh cilantro leaves

Directions

1. PLACE 1 can of beans with liquid and broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender.
2. ADD blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes. Serve topped with yogurt. Garnish with cilantro.