Creamy Black Bean Soup with Soft Corn Tortillas
Yields 2 servings (each serving is 1½ cups with two tortillas)
1 tsp olive oil
2 cups no-salt-added black beans
Warm the oil in a large stockpot over medium heat. Add the onion, cilantro, jalapeño and garlic. Cook two to three minutes, stirring often, until the vegetables begin to soften. Add the cumin and chili powder, and cook one minute more, stirring until the spices coat the vegetable mixture.
Add black beans, chicken broth, lime zest and juice. Bring to a simmer and cook 10 to 15 minutes until the liquid reduces by half. Turn the heat off, add the mozzarella and stir until melted. Add the sour cream and stir until smooth. Serve immediately with corn tortillas.
Nutrition Facts (per serving): calcium 402 mg, vitamin D 4 IU, calories 470, fat 11 g (saturated fat 4 g), cholesterol 18 mg, protein 28 g, carbohydrates 67 g, fiber 13 g, sodium 748 mg
Jennifer Iserloh, the Skinny Chef, wants you to enjoy eating healthy at home. Learn more at skinnychef.com.