Prep time: 10 minutes
Cook time: 30 minutes
Yields 8 servings
2 tsp. peeled and minced garlic
1/2 c. onion, peeled and diced
1/2 c. red, yellow or green bell pepper, diced
2 15-oz cans no-salt-added black beans, undrained
1/2 c. salsa
2 tsp. cumin
1 tbsp. chili powder
1 c. frozen corn
1 15-oz can chicken broth
1/2 c. shredded low-fat sharp cheddar cheese
2.5 tbsp chopped, fresh cilantro
In a heated medium saucepan, add a small amount of water and saute the garlic, onions and bell pepper until soft.
Add the beans with liquid, salsa, cumin, chili powder, corn and broth to the saucepan, and mix well. Bring to a boil.
Reduce the heat and continue to simmer on low for 10 minutes.
Ladle the soup into bowls and top with shredded cheese and cilantro.
Tip: You can also garnish this soup with a tablespoon of low-fat sour cream, chopped onions, or even sliced fresh jalapeno for a little extra spice!
Calories 202; Fat 2g; Saturated Fat 1g; Cholesterol 3mg; Sodium 394mg; Carbohydrate 35g; Fiber 7g; Protein 12g.