Black Bean Soup with Chipotle Chiles

Ingredients: (Serves 4)

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
2 cloves garlic, chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
2 cans (14.5 ounces each) black beans, rinsed and drained
4 cups reduced-sodium chicken or vegetable broth
2 teaspoons finely chopped chipotle chiles in adobo sauce
1/2 cup chopped fresh tomato
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1/4 teaspoon coarse salt
1/2 cup nonfat sour cream

Directions:
1    Heat the oil in large soup pot over medium heat. Add the onions and peppers. Reduce the heat to medium-low and cook, stirring, until golden, about 10 minutes.
2    Stir in the garlic, cumin, and oregano. Cook for 1 minute. Add the beans, broth, and chiles and heat to a boil. Reduce the heat to low. Cook, stirring occasionally, for 20 minutes. Cool slightly.
3    Transfer about half of the mixture into a blender or food processor and puree. Stir back into the remaining soup in the pot. 
4    In a small bowl, combine the tomatoes, lime juice, cilantro, and salt. Add 2 tablespoons of the sour cream to each serving and top with the tomato mixture.

Per serving: 249 cal, 5 g fat (1 g sat), 37 g carbs, 13 g protein, 9 g fiber, 3 mg chol, 540 mg sodium