4cans(14-½ ounces each) black beans, rinsed and drained
4cupslow-sodium chicken broth
2cupswater
Salt
1tablespoonfresh lime juice (or more, if desired)
½cupcoarsely chopped cilantro
Instructions
In a large Dutch oven heat the oil over medium heat until simmering.
Add the onion, jalapeño, and garlic. Cook until softened, about 5 minutes.
Stir in the chili powder and cayenne and cook for 1 minute.
Add the beans, broth, 1-½ cups water, and ½ teaspoon salt. Stir together.
Bring to a simmer and cook for about 20 minutes to blend the flavors.
Process 3 cups of the soup in a blender until smooth.
Stir the puréed soup back into the pot and add more water if necessary to achieve desired consistency.
Remove from the heat and season with salt, pepper, and lime juice to taste.
Serve in bowls garnished with cilantro.
Recipe Notes
Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.1*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Spicy Black Bean Soup
Amount Per Serving (1 cup)
Calories 134Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 20g7%
Fiber 7g28%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.