8 servings

Ingredients:

• 1 (7-ounce) can chipotle chiles in adobo sauce
• Cooking spray
• 2 cups onion, coarsely chopped
• 1 cup carrot, chopped
• 3/4 cup celery, thinly sliced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 2 bay leaves
• 2 cups water
• 3 (15-ounce) cans black beans, rinsed and drained
• 2 (14 1/2-ounce) cans vegetable broth
• 2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
• 1/2 cup plain nonfat yogurt
• 1/4 cup chopped fresh cilantro
• 8 lime wedges

Preparation: Remove 2 chiles from can; reserve remaining chiles and sauce for another use. Finely chop chiles. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion, carrot, celery, and garlic; sauté 8 minutes or until onion and carrot are tender. Stir in chiles, cumin, basil, oregano, chili powder and bay leaves, cook 1 minute, stirring constantly. Stir in water, beans, broth, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 2 hours, stirring occasionally.

Remove from heat; discard bay leaves. Place 3 cups of soup mixture in a blender. Let stand 5 minutes; process until smooth. Return pureed mixture to pan, stirring to combine. Ladle 1 1/4 cups soup into each of 8 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro. Serve with lime wedges.

NUTRITION FACTS

Amount Per Serving

Cals: 162 From Fat: 6%

Total Fat: 1g

Cholesterol: 0mg

Sodium: 740mg

Total Carb: 36.9g

Dietary Fiber: na

Sugars: na

Protein: 10.1g