Black Bean-tomato Soup With Cilantro-lime Cream

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 center-cut bacon, slices chopped
• 1/2 cup chopped onion (about 1 small)
• 1/4 cup chopped celery
• 1 teaspoon ground cumin, divided
• 1/2 teaspoon dried chipotle powder
• 1 garlic clove, minced
• 1/4 teaspoon fresh ground black pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can no-salt-added organic diced tomatoes, undrained
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 1/4 cup reduced-fat sour cream
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon grated lime rind
• 1 tablespoon fresh lime juice

Recipe

• 1 cook bacon in a large saucepan over medium heat until crisp.
• 2 remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside.
• 3 add onion and celery to pan; cook 5 minutes or until celery is tender.
• 4 stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute.
• 5 stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil.
• 6 cover, reduce heat, and simmer 10 minutes.
• 7 place half of bean mixture in a blender. remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. place a clean towel over opening in blender lid (to avoid splatters).
• 8 blend until smooth.
• 9 pour into a large bowl.
• 10 repeat procedure with remaining bean mixture; process until smooth. keep warm.
• 11 combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. drizzle cream over soup.