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Ingredients
- 3 can black beans (19 ounce. ea.)
- 3 c. canned reduced-salt chicken broth
- 1 tsp grnd chipotle pepper
- 1 Tbsp. grnd cumin
- 1 tsp salt
- 1/2 x red onion finely minced
- 4 Tbsp. light lowfat sour cream
- 2 c. mango margarita relish see recipe
- 4 sprg flat parsley optional
Directions
- Rinse and drain beans well with cool water.
- In food processor or possibly blender, puree beans, broth, spices and salt in batches, till smooth. Transfer batches to large bowl and stir in onion. Add in salt and pepper to taste.
- Serve soup in individual bowls with a dollop of lowfat sour cream and a couple of spoonfuls of mango margarita relish. Garnish with extra parsley sprigs, if you like.
- Makes 4 servings.
- Mango margarita relish:1 mango, peeled, seeded and minced into small dice 1/2 cucumber, peeled, seeded and minced into small dice 1 red bell pepper, cut into small dice2 Tbsp. finely minced flat parsley 2 Tbsp. tequila or possibly lime juice2 Tbsp. orange juice
- Toss all ingredients in small bowl to combine. Can be kept 2 days, covered and chilled.
- Makes approximately 3 c..
- NOTES : To make this soup less spicy, use only 1/2 tsp. grnd chipotle or possibly substitute chili pwdr, to taste, for a different flavor. To serve cool, chill the cans of beans and broth overnight before making the soup. Puree, add in onion and refrigeratetill ready to serve. To serve warm, puree soup, then heat. Add in onions just before serving.
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