Quick Black Bean And Corn Soup

• Cooking spray
• 1 cup frozen corn kernels
• 3 (15-ounce) cans organic black beans, rinsed, drained, and divided
• 1 1/2 cups fat-free, lower-sodium chicken broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 tablespoon chile paste (such as sambal oelek)
• 3/8 teaspoon salt
• 1/4 cup 2% reduced-fat Greek-style plain yogurt (such as Fage)

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add corn to pan, and saute 4 minutes or until lightly browned, stirring occasionally.
2. Combine 2 cans of beans and broth in a blender; process until smooth. Add bean mixture, remaining can of beans, tomatoes, chile paste, and salt to corn, stirring to combine; bring to a boil. Cover, reduce heat to medium, and simmer 15 minutes, stirring occasionally. Serve with yogurt.

cooking spray, corn, black beans, chicken broth, salt, chile paste, salt, yogurt

Taken from www.myrecipes.com/recipe/quick-black-bean-corn-soup (may not work)