Tex-Mex Black Bean Soup

• 1 tbsp. olive oil
• 1 medium onion
• 1 green bell pepper
• kosher salt
• Pepper
• 1 tbsp. chopped chipotle in adobo sauce
• 1 can black beans
• 1 can refried black beans
• 2 c. low-sodium vegetable broth
• 1 avocado
• 1/2 c. refrigerated fresh salsa
• 1/4 c. lowfat sour cream
• fresh cilantro

1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the onion and green pepper, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes.
3. Stir in the chipotle and adobo.
4. Stir in the beans, refried beans, and vegetable broth and bring to a boil.
5. Reduce heat and simmer for 2 minutes.
6. Divide the soup among 4 bowls and top with the avocado, salsa, sour cream, and cilantro, if desired.

olive oil, onion, green bell pepper, kosher salt, pepper, black beans, black beans, vegetable broth, avocado, fresh salsa, sour cream, fresh cilantro

Taken from www.delish.com/recipefinder/tex-mex-black-bean-soup-recipe-wdy1013 (may not work)