Ingredients
1 large onion, chopped3 garlic cloves, minced1 teaspoon canola oil2 cans (15 ounces each) black beans, rinsed and drained2 cans (14-1/2 ounces each) vegetable broth1 can (28 ounces) crushed tomatoes1 tablespoon chopped chipotle pepper in adobo sauce2 bay leaves1 tablespoon minced fresh cilantro2 teaspoons ground cumin1 teaspoon ground coriander1/8 teaspoon salt1/8 teaspoon pepperSAUCE:1 cup reduced-fat sour cream2 green onion tops, chopped1 garlic clove, peeled1/8 teaspoon salt1/8 teaspoon adobo sauce1 tablespoon minced fresh cilantro
Preparation
In a large saucepan coated with cooking spray, saute onion and garlic in oil until tender. Add the beans, broth, tomatoes, chipotle pepper, bay leaves and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, in a blender, combine the sour cream, green onion tops, garlic, salt and adobo sauce; cover and process until blended.
Discard bay leaves from soup. Top each serving with sauce and sprinkle with cilantro.
