Ingredients
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup water
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2
cup chipotle salsa
1
teaspoon ground cumin
1
cup diced peeled avocado
1/2
teaspoon grated lime peel
1
tablespoon fresh lime juice
2
tablespoons finely chopped fresh cilantro
1/8
teaspoon salt
Reduced-fat sour cream, if desired
Preparation
In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.
Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt.
Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.
