Servings: 8
Ingredients:
- 1 serving cooking spray
- 1 medium onion, chopped
- 4 medium garlic clove, minced
- 3 -15 oz cans of black beans, undrained
- 1/2 tsp red pepper flakes
- 1 tsp ground cumin
- 14 1/2 oz chicken or vegetable broth
- 10 oz canned tomatoes with green chiles
- 11 oz canned corn, drained
- 1/3 cups fat-free cheddar cheese, shredded
- 1 Tbs fat-free sour cream
Instructions:
- Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
- Place one can of beans in blender; add sauteed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
- Place second can of beans and broth in blender and puree until smooth; add to stockpot.
- Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes.
Serving Tips
Substitute plain yogurt (fat-free, low-fat, or regular) for the sour cream for a different but tangy flavor.
Tweaked from Weight Watcher’s Recipes
