Black Bean Chipotle Soup

• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon canola oil
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 cans (14-1/2 ounces each) vegetable broth
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon chopped chipotle pepper in adobo sauce
• 2 bay leaves
• 1 tablespoon minced fresh cilantro
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup reduced-fat sour cream
• 2 green onion tops, chopped
• 1 garlic clove, peeled
• 1/8 teaspoon salt
• 1/8 teaspoon adobo sauce
• 1 tablespoon minced fresh cilantro

1. In a large saucepan coated with cooking spray, saute onion and garlic in oil until tender. Add the beans, broth, tomatoes, chipotle pepper, bay leaves and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Meanwhile, in a blender, combine the sour cream, green onion tops, garlic, salt and adobo sauce; cover and process until blended.
3. Discard bay leaves from soup. Top each serving with sauce and sprinkle with cilantro.

onion, garlic, canola oil, black beans, vegetable broth, tomatoes, pepper, bay leaves, fresh cilantro, ground cumin, ground coriander, salt, pepper, sour cream, green onion, garlic, salt, adobo sauce, fresh cilantro

Taken from www.tasteofhome.com/recipes/black-bean-chipotle-soup/ (may not work)