Spicy Black Bean Soup
Adapted from: Weight Watchers
1 tsp Extra Light Olive Oil
1 Medium Onion - diced
4 Cloves Garlic - minced
4 Cans Black Beans (Publix Brand - in seasoned sauce)
12 oz Fat Free, Reduced Sodium Chicken Broth
12 oz Can of Rotel (Original) - do not drain
I added an extra half can- DRAINED
11 oz Can Yellow Corn - Drained
2 tsp Ground Cumin
1/2 tsp Crushed Red Pepper Flakes
1 dash Garlic Powder
1 dash Cayenne
1 tsp Salt
Pepper to Taste
Add tsp of Olive Oil to Large Pot. Saute onions and garlic, stirring frequently, until onions are soft but not brown, about 5-7 minutes.
Place one can of beans in Blender or Food Processor; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into pot.
Place 2nd Can of Beans and Chicken Broth into blender and puree until smooth; add to pot. Stir last 2 cans of beans (do not puree first), Rotel, and Corn into stockpot. Add additional seasonings (Cayenne, Garlic Powder, Black Pepper, and Salt). Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes.
I like to eat mine with a TBS (or two) Shredded Colby Jack Cheese, 1 tsp of Fat Free Sour Cream, and a few Fritos or Tortilla Chips.