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Mexican Black Bean and Tomato Soup

3 Green, 1 Blue, and 1 Purple points per serving
Makes: 6 servings
Calories: 142
Author: Alisha Hughes

Ingredients

  • Juice from 1/2 of a lime
  • 1 teaspoon red wine vinegar
  • 1 small onion, chopped
  • 1 medium red bell pepper, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (14.5 ounce) can fat-free chicken broth or vegetable broth
  • 1 (7 ounce) can green chiles
  • 1 (14.5 ounce) can diced tomatoes
  • 3/8 cup shredded reduced-fat Monterey Jack or cheddar cheese

Instructions

  • In a nonstick medium sized pan, cook the red bell pepper and onion in the lime juice and red wine vinegar until the vegetables are tender, about 5 minutes. Mix up the vegetables half way through.
  • Add garlic, cumin, and chili powder. Mix and allow to cook 2 more minutes.
  • Mix in tomatoes, green chiles, broth and black beans. Bring to a boil; reduce heat and allow to simmer 10 minutes more.
  • Serve warm. Each (1 cup) bowl will get 1 tablespoon cheese. Add more or less, according to your taste.
  • Other toppings that go great with this soup are tortilla chip, sour cream and avocado.