Spicy Black Bean Soup

1 onion, finely chopped

4 minced garlic cloves

3 cans black beans,  undrained, divided

½ tsp red pepper flakes, or to taste

1 tsp cumin

1 can chicken broth

1 can Rotel or canned tomatoes with green chilies

1 can yellow corn, drained

Coat bottom of large stockpot with cooking spray.  Add onion and garlic and cook about 5 minutes

Place one can of beans in blender; add sautéed onion mixture, red pepper flakes, and cumin.  Cover and blend on high until smooth, about 30 seconds.  Pour mixture back into pot.

Place second can of beans and broth in blender and puree until smooth; add to pot.

Stir third can of beans (do not puree first), tomatoes and corn into pot.  Bring to a boil, lower heat to medium and simmer for 20-25 minutes. 

Yields 1 ½ cups per serving for 3 points

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