Ingredients

1 tablespoon canola oil

1 small onion, chopped

1 tablespoon chili powder

1 teaspoon ground cumin

2 15-ounce cans black beans, rinsed

3 cups water

1/2 cup prepared salsa

1/4 teaspoon salt

1 tablespoon lime juice

4 tablespoons reduced-fat sour cream (optional)

2 tablespoons chopped fresh cilantro (optional)

Preparation

  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
  2. Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.