Prep Time 30 min
Cook Time 30 Min
Servings N/A
Difficulty Moderate

Ingredients

  • 1/3 cup Crisco® Pure Canola Oil
  • 1/3 cup Crisco® Puritan® Canola Oil with Omega-3 DHA
  • 2 medium red onions
  • 1 red bell pepper
  • 1 green bell pepper
  • 4 garlic cloves
  • 4 tsps. ground cumin
  • 2 (14.5 oz.) cans black beans
  • 1 tbsp. chopped canned chipotle chiles in adobo sauce
  • 2 (14.5 oz.) cans chicken broth
  • 2 tbsps. fresh lime juice
  • 2 tsps. salt
  • 1/4 tsp. ground black pepper
  • 1/2 cup reduced fat sour cream
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped fresh cilantro
  • Tortilla chips

Directions

  • Step 1

    HEAT oil in large saucepan over medium-high heat. Add onions and bell peppers; sauté until soft, about 8 minutes. Add garlic and cumin; stir 1 minute. Add beans and chipotles, then chicken broth. Cover and cook until beans are very tender, about 30 minutes.

  • Step 2

    TRANSFER 2 cups of the bean soup into a food processor fitted with a steel blade or a blender; puree until smooth. Return puree to remaining soup in pot. Stir in lime juice, salt, and pepper. Ladle soup into bowls. Spoon a dollop of sour cream into each bowl; sprinkle with tomatoes, cilantro and garnish with tortilla chips. Serve.

Serving size
(1/6 of recipe)

  • Calories 360
  • Calories from Fat180g
  • Total Fat 21g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 1760mg
  • Potassium 0mg
  • Total Carbohydrates 36g
  • Dietary Fiber 9g
  • Sugars 5g
  • Protein 12g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet