Chipotle-Black Bean Soup

Toppings:
2  (6-inch) corn tortillas, cut into 1/4-inch strips
Cooking spray
1/2  cup plain fat-free yogurt
1/4  cup (1 ounce) finely shredded reduced-fat sharp cheddar cheese

To prepare soup, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.Combine boiling water and chipotle chile in a bowl; let stand 15 minutes or until soft. Drain, seed, and chop.

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 2 minutes or until tender. Add garlic; sauté 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth; bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft. Place 1 cup of soup in a blender; process until smooth. Return to pan. Stir in pepper and tomatoes; cook until thoroughly heated.

Preheat oven to 350°.

To prepare toppings, place tortilla strips in a single layer on a baking sheet. Lightly coat tortilla strips with cooking spray. Bake at 350° for 12 minutes or until toasted.

Ladle soup into each of 4 bowls; top with tortilla strips, yogurt, and cheese.

Yield: 4 servings (serving size: 1 1/4 cups soup, 2 tablespoons yogurt, 1 tablespoon cheese, and 1/4 cup tortilla strips)

writeNutrient();NUTRITION PER SERVING
CALORIES 276(12% from fat); FAT 3.7g (sat 1.2g,mono 1.4g,poly 0.7g); PROTEIN 15.8g; CHOLESTEROL 5mg; CALCIUM 222mg; SODIUM 769mg; FIBER 7.9g; IRON 3.4mg; CARBOHYDRATE 42.7g