| |
| |
| 1/2 Small |
|
Onion, chopped |
|
| 1 1/2 Tsp |
|
Chili powder |
|
| 1 Tsp |
|
Ground cumin seed |
|
| 1 15 oz can |
|
Black beans, drained and rinsed |
|
| 1 1/2 Cups |
|
Vegetable broth |
|
| 1/4 Cup |
|
Prepared salsa |
|
| |
| 1 1/2 Tsp |
|
Lime juice |
|
| 2 Tbs |
|
Fresh cilantro, chopped (garnish) |
|
| 1-2 |
|
Green onions, sliced (garnish) |
|
|
|
Corn chips, crumbled (garnish) |
|
|
|
Hot sauce or cayenne pepper (optional) |
|
|
|
|
| |
| 1 |
Line a skillet with a thin layer of water (or vegetable broth). Sauté onion over high heat until translucent-about 2-3 minutes. Add chili powder and cumin, and stir to combine. |
| 2 |
Add beans, vegetable broth, and salsa. Bring to a boil, then reduce to low and simmer for 10 minutes. Remove from heat and stir in lime juice. |
| 3 |
Transfer half of the mixture to a blender and puree until mostly smooth. Mix puree back in with soup. |
| 4 |
Garnish with cilantro, green onions, and broken corn chips. You can also drizzle with hot sauce or add cayenne pepper to taste, if desired. |
|
| |
| Servings: 2 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
387.47 |
|
| Calories From Fat (9%) |
|
35.47 |
|
| |
|
% Daily Value |
| Total Fat 4.10g |
|
6% |
|
| Saturated Fat 0.99g |
|
5% |
|
| Cholesterol 1.85mg |
|
1% |
|
| Sodium 1441.37mg |
|
60% |
|
| Potassium 1127.43mg |
|
32% |
|
| Carbohydrates 69.40g |
|
23% |
|
| Dietary Fiber 22.70g |
|
91% |
|
| Sugar 2.14g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 46.70g |
|
|
|
| Protein 22.14g |
|
44% |
|
|
|
| |
| Cooking Tips |
| Chef's Note: You can make your own corn chips from corn tortillas. Crisp tortillas in a toaster oven or oven (350°F) for a few minutes until crisp. |
| | |
|
|
