Salsa-Bean Soup

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

To streamline your preparation, chop the cilantro and grate the cheese while the soup cooks. You can vary the heat with your choice of salsa. Serve with baked tortilla chips.

Ingredients

• 1 teaspoon vegetable oil
• 1 tablespoon bottled minced garlic
• 2 cups water
• 1/2 teaspoon chipotle chile powder
• 3 (15-ounce) cans black beans, rinsed and drained
• 1 (8-ounce) bottle salsa
• 1 tablespoon fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1/2 cup (2 ounces) shredded Monterey Jack cheese

Directions

1. Heat oil in a large saucepan over medium-high heat.
2. Add garlic; sauté 1 minute.
3. Stir in water, chipotle powder, beans, and salsa.
4. Bring to a boil; reduce heat, and simmer 1 minute.
5. Place cups bean mixture in a blender; process until smooth.
6. Return puréed mixture to pan.
7. Stir in lime juice; simmer 10 minutes.
8. Remove from heat; stir in cilantro.
9. Sprinkle each serving with cheese.

Yield: 4 servings (serving size: 1 1/4 cups soup and 2 tablespoons cheese)