Southwest Black Bean Soup

 

1

tablespoon olive or canola oil

1

medium onion, chopped

2

cloves garlic, finely chopped

1

to 2 jalapeño chiles, seeded, finely chopped

2

cans (15 oz each) black beans, rinsed, drained

1

can (14.5 oz) Muir Glen® organic diced or fire roasted diced tomatoes, undrained

1 3/4

cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth

2

teaspoons ground cumin

2

tablespoons chopped fresh cilantro

Plain yogurt or reduced-fat sour cream, if desired

Lime wedges, if desired

• 1 In 4-quart saucepan, heat oil over medium heat. Add onion, garlic and chiles; cook 3 to 4 minutes, stirring occasionally, until tender.
• 2 Stir in beans, tomatoes, broth and cumin. Heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 15 minutes. Remove from heat. Using a potato masher, mash beans until soup reaches desired consistency. Stir in cilantro. Top individual servings with yogurt; serve with lime wedges.