Chipotle-Black Bean Soup
|Dried black beans||1 Cup (16 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Dried chipotle chile||1|
|Olive oil||1 Teaspoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Water||2 Cup (32 tbs)|
|Dried oregano||1⁄4 Teaspoon|
|Ground cumin||1⁄8 Teaspoon|
|Canned fat free less sodium chicken broth||15 3⁄4 Ounce (1 Can)|
|Ground red pepper||1⁄4 Teaspoon|
|Canned diced tomatoes and green chiles||10 Ounce, undrained (1 Can)|
|6 inch corn tortillas||2 , cut into 1/4-inch strips|
|Cooking spray||1 Tablespoon|
|Plain fat free yogurt||1⁄2 Cup (8 tbs)|
|Finely shredded reduced fat sharp cheddar cheese||1 Ounce (1/4 Cup)|
1. To prepare soup, sort and wash beans,- place in a large Dutch oven. Cover with water to 2 inches above beans,- bring to a boil. Cook 2 minutes,- remove from heat. Cover and let stand 1 hour. Drain.
2. Combine 1/2 cup boiling water and chipotle chile in a bowl,- let stand 15 minutes or until soft. Drain, seed, and chop.3. Heat oil in a large Dutch oven over medium-high heat. Add onion,- saute 2 minutes or until tender. Add garlic,- saute 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth,-bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft. Place 1 cup of soup in a blender,- process until smooth. Return to pan. Stir in pepper and tomatoes,- cook until thoroughly heated.
4. Preheat oven to 350°.
5. To prepare toppings, place tortilla strips in a single layer on a baking sheet. Lightly coat tortilla strips with cooking spray. Bake at 350° for 12 minutes or until toasted.
6. Ladle soup into each of 4 bowls,- top with tortilla strips, yogurt, and cheese.