Try cooking up our Spicy Black Bean Soup for a pleasant surprise. Our Spicy Black Bean soup gets its special kick from chili powder, cumin and salsa.
What You Need
Original recipe yields 5 servings
1 can (15 oz.) fat-free reduced-sodium chicken broth, divided
3 cans (15.5 oz. each) black beans, rinsed, divided
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1 onion, chopped
4 cloves garlic, minced
2 tsp. chili powder
1/2 tsp. ground cumin
3/4 cup TACO BELL® Thick & Chunky Medium Salsa
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. chopped fresh cilantro
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Let's Make It
Blend 1/2 cup broth and 1-1/2 cups beans in blender until smooth.
Heat dressing in large saucepan on medium heat. Add onions and garlic; cook and stir 5 min. or until softened, stirring frequently and adding chili powder and cumin for the last minute.
Add salsa, puréed beans, remaining beans and remaining broth; stir. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally.
Serve topped with sour cream and cilantro.
Serve topped with chopped green onions, tomatoes and/or avocados in addition to the sour cream and cilantro.
This hearty soup can be prepared ahead of time. Cool, then refrigerate up to 2 days before reheating to serve. Or for longer storage, freeze soup in freezer-weight containers up to 2 months. Thaw in refrigerator before reheating.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 17g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.